A light and juicy snack like grilled zucchini can be prepared in minutes with these summer vegetables on hand. In the harvest season, they are inexpensive and you can enjoy such a dish even every day, serving it with meat or chicken, sausages, boiled or baked fish, etc. Fried colorful rings with sauces: garlic, ketchup, low-fat mayonnaise, dips are especially tasty.
By the way, unlike eggplants, zucchini can be cut in advance and marinated in the refrigerator, filled with vegetable oil with spices, and, if desired, with soy sauce. The workpieces are fried for no more than 1 minute on each side in a well-heated grill pan, which gives them ruddy patterns.
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Ingredients:
Young zucchini - 2 pcs.
Vegetable oil - 4 tablespoons
Dried thyme - 1 tsp
Salt - 4 pinches
Ground black pepper - 2 pinches
How to cook:
Prepare food.
Rinse the zucchini thoroughly in water, cut off the tails on both sides of the fruit and cut the vegetables into slices at least 0.5 cm thick. If the slices are thinner, they will just stick to the bottom of the pan, you cannot turn them over.
Pour salt, ground black pepper and dried thyme into a container for the squash. If desired, you can replace the latter with ground coriander, oregano.
Pour in the unscented vegetable oil and stir the contents of the bowl. Leave it on for 10-20 minutes to soak in the spice aromas.
Preheat a grill pan on maximum heat and place the slices on top of it. Fry for about 1-2 minutes until golden brown.
Then turn over to the other side and fry for the same amount of time. Then remove the circles on a plate covered with a napkin, and lay out the following instead.
This way, fry the whole squash. If desired, put it hot in a deep container and press 1-2 cloves of garlic there, stir and leave to cool - the dish will turn out to be more aromatic and tasty.
Place the cooked appetizer on a plate and serve hot or cold with sauces, dips, meat products, etc.
On request, zucchini, fried in a grill pan, can be taken with you on the road, on a trip, to work in the lunch box.
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