To cook this dish, you can use any zucchini, cutting them into small cubes. Some olive oil, wine vinegar, onions, fresh herbs and garlic give zucchini a bright taste, and jalapeno peppers add warming hotness. Degree of burning will depend on how carefully you cleaned the pod from seed. The fewer seeds, the softer the taste of pepper. Garnish turns very light and suitable for almost any dish. one serving: (total 4) Calories 87, total fat 6 g., saturated fats g., proteins 2 g., carbohydrates 8 g. fiber, g., cholesterol mg., натрий мг., сахар г. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium yellow or green zucchini, or a mixture thereof, chopped cubes (approximately 0.7 kg.)
- 1.5 tbsp. l olive oil
- 1 small jalapeno pod, chopped (with a small number of seeds)
- 1 medium onion, diced
- 1.5 tsp white wine vinegar
- 2 tsp finely chopped fresh sage or rosemary
- 1 large clove of garlic, minced
- 1/4 Art. chopped fresh chives
Recipes with similar ingredients: zucchini, jalapenos, wine vinegar, sage, rosemary
Recipe preparation:
- In a large skillet with a non-stick coating on moderately heat the oil over high heat. Add zucchini, jalapenos, onions, vinegar, 3/4 tsp salt and pepper to taste and mix. Cover lid and cook until the zucchini begins to fry, twice mixing in
Time for preparing
, about 6 minutes.
- Remove the lid and continue cooking, stirring occasionally, until the zucchini is well browned and tender, 6 more minutes. Add sage and garlic and cook for 1 minute. Salt on to taste. Stir in the chives, transfer to a bowl or serving dish and serve.
