I went to my brother's cottage, received 10 kg of zucchini as a gift, I cook according to a village recipe.

Zucchini are very popular these days. Every year since the end of July, this vegetable fills the shelves of shops and markets. Of course, because of its availability. They also never complain about their fertility. In this regard, we will have to invent something. For example, zucchini. Delicious, fast, affordable.



This dish is a great substitute for potatoes. But, by the way, it has such a pleasant taste that it can be served with a side dish, and with fresh vegetables. Since zucchini itself is a neutral vegetable, the added spices completely depend on your preferences. What you like more, add it. We assure you, it will taste good.

Squash in village Ingredients

• vegetable-oil
• 2 medium zucchini
• smoked paprika
• garlic
• salt
• soy sauce (optional)

Preparation

1. The recipe is very simple in fact and will not be difficult. Take some zucchini, wash it well and cut it into quarters. The pieces should be of medium length, slightly larger than in potatoes in the village. Now they can be salted or marinated in soy sauce. This is for those who don’t like salt.
   
   
   
2. Next, you can sprinkle zucchini with paprika and dried garlic. But! Don't stop yourself. To zucchini will fit Italian herbs, kari, your favorite mixture of peppers and generally what you like personally. So don't hold back. Stir the pieces together, watering with vegetable oil.
   
   
   
3. Take out the pan and cover it with baking paper. Put the zucchini out. If you want to get a crispy dish with a crust, try not to touch each other. If the task is to cook as much as possible, then do not worry about this: cook as convenient. 30 minutes at 180 degrees.
   
   
   
4. Serve zucchini with summer salad or just vegetable cutting. Even an ordinary pie with a cutlet will taste more interesting if you serve it with our zucchini. As you can see, the dish we have today is nowhere easier!
   
   
   

In principle, you can sprinkle the pieces on top with sesame seeds or grated cheese. But it's for gourmets. Zucchini are delicious on their own and do not require special additives. But you need to try to choose plants than younger, so that the inner part is strong and resilient. And not like a sponge.



If possible, you can even take a zucchini. Recently, they have settled firmly in our stores and are not much more expensive than zucchini. Experiment, pick, cook. Bon appetit.