If you have such an excellent technique as a multicooker available, then be sure to steam the zucchini in it, especially during the harvest season. Such a dish will be appreciated not only by lovers of proper nutrition, but also by those who follow a diet - it can be served both for breakfast, lunch or dinner.
Don't forget to add the garlic dressing to enhance the flavor of the steamed vegetables. The dish is being prepared literally 15-20 minutes, so you can easily go about your business, entrusting the rest to the technique. Sliced zucchini is not salted or pepper before being placed in the mold - all spices and spices are added only after the finished dish is laid out on plates.
Ingredients:
Zucchini - 2 pcs.
Garlic - 2 cloves
Salt and pepper to taste
Vegetable oil - 40 ml
Preparation:
1. Prepare all the food you need. Choose young, early, not late zucchini, without dense peel and seeds inside. It is permissible to use zucchini.
2. Rinse the vegetables in water, remove the tails from both sides, and cut into washers about 1 cm thick. Do not cut too thin or too thick to prevent the food from turning out either soggy on the inside or mashed. If possible, let the slices "rest" for about 5 minutes to release the juice, then rinse again in water.
3. Place the zucchini circles in the container of a multicooker for steaming, but not in a chaotic manner, but one after another so that the slices are steamed and cooked evenly. Pour 0.7 liters of hot water into a bowl, activate the "Steam" mode for 20 minutes and place it in a multicooker, then close the lid and go about your business. The technician will remind you of the end of cooking with a sound signal.
4. Open the lid gently and let off steam. Using a towel or potholder, remove the container with steamed zucchini from the multicooker and transfer to a serving tray or dish. Remember that the bottom of the bowl may be damp - the food was steamed!
5. Transfer the steamed zucchini slices to a plate in a semicircle. Peel the garlic cloves, rinse and press into a small bowl / bowl. Pour in vegetable oil, add salt and ground black pepper to taste. If you plan to immediately serve the dish to the table, you can add chopped dill or parsley, stalk celery to the dressing. Pour into a gravy boat, add to a plate of zucchini and serve.
If desired, you can sprinkle the dressing on the zucchini themselves. By the way, if you have sour cream of any fat content or thick classic yogurt, then use them as a sauce by adding compressed garlic, salt and ground black pepper.
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