In this embodiment, the vegetables are fried sparingly in a small amount of olive oil in just a few minutes. So way, they become softer, easier to digest, but retain their fresh crunch, and, therefore, almost the entire vitamin composition. To make zucchini a deeper spicy taste, first fry the garlic in oil, but do not let it darken so that it does not bitter. Sprinkle the finished zucchini with grated parmesan and serve on Garnish for any meat, poultry or fish dishes. one serving: (total 6) Calories 57, total fat 4 g, saturated fats g., proteins 3 g., carbohydrates 4 g. fiber, g., cholesterol mg., натрий мг., сахар г. 
Time: 15min Difficulty: easy Portions: 6 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 to 6 large zucchini or zucchini, thinly sliced circles
- 1 tbsp. l olive oil
- 0.5 tsp chopped garlic
- 0.5 tsp salt
- 1/4 tsp black pepper
- 1/4 Art. grated parmesan (optional)
Recipes with similar ingredients: zucchini, parmesan, garlic
Recipe preparation:
- In a medium-sized frying pan over medium heat, heat olive oil. When it is hot, add the garlic and fry it for 2 minutes or until the flavor starts; don’t give garlic to fry.
- Add zucchini, salt and pepper to taste and fry until zucchini will not become softer, but it will still be a little crunchy, about 5 minutes. Transfer to a serving dish with beef chops and sprinkle with grated parmesan.
