Sour Pumpkin Shuffle Recipe
Zucchini is a nutritious summer vegetable rich in vitamins, minerals and antioxidants. It maintains intestinal health with its high water and fiber ratio. Thanks to the antioxidants such as vitamins A and C, beta-carotene, manganese, zeaxanthin and lutein it contains, it lowers blood sugar and has a protective feature against hypertension and high cholesterol. It also helps to lose weight as it is low in sugar, carbohydrates and calories. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 15 min.
| Zucchini (Medium size) | 4 | Qty | ||
| Dry Onion (Medium size) | 2 | Qty | ||
| Broken Rice | 1 | Tbsp | ||
| Salt | 2 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Lemon (Juice And Peel) | 2 | Qty | ||
| Olive Oil | 2 | Tbsp | ||
| Parsley (Or Dill) | 1/2 | Bunch |
Instructions:
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Wash the zucchini and remove the skins with a serrated peeler.
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Finely chop the onion and garlic.
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Heat olive oil or oil in a flat pan. Fry the onions and garlic until they turn pink and add the diced zucchini.
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After turning the zucchini 1-2 turns, add the rice, a teaspoon of lemon zest, the juice of 1 lemon, 1 teaspoon of sugar, 1 teaspoon of salt and half a glass of hot water. Cook on low heat until the zucchini is soft. Take it off the fire and let it cool.
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Extract the parsley (or dill) and finely chop half of them and add them to the warm dish you have left to cool. Save half for the top.
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Put the food that has cooled in its own pot in the refrigerator and let it rest for at least an hour. Garnish with remaining parsley leaves and lemon slices when serving. Enjoy your meal !
Vegetable Olive Oil Based Vegetarian
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