Zucchini appetizer with walnut dressing

Lightly fried young zucchini remain slightly firm. In combination with the original dressing, they will serve as a wonderful snack! It turns out quickly, tasty and spicy!

Ingredients

• Young zucchini - 350 g
• Vegetable oil - 2 tbsp. spoons
• Salt - 1/2 teaspoon
• For refueling:
• Walnuts - 35 g
• Soy sauce - 1 tablespoon
• Lemon juice - 1 tbsp. the spoon
• Vegetable oil - 2 tbsp. spoons
• Fresh parsley - several sprigs (10 g)
• Green onion - 1 pc. (7 g)
• Ground black pepper - on the tip of a knife

Directions

1. Prepare the nut dressing. To do this, grind the walnuts with a blender or mortar into small crumbs.
2. Peel the garlic, grate on a fine grater and add to the nuts. Rinse the parsley, shake off the water, finely chop the leaves and add to the dressing. Rinse the green onions, shake, finely chop and put to the rest of the ingredients.
3. Add soy sauce, lemon juice, vegetable oil and black pepper to the dressing. Stir until a homogeneous mass is obtained.
4. Wash the zucchini and cut off the ends. Cut the zucchini into medium-sized cubes without peeling. Salt the chopped zucchini and mix, set aside for 10-15 minutes.
5. Heat vegetable oil in a frying pan. Drain the juice that stands out from the zucchini. Gently place the prepared zucchini in a well-heated pan. Stir-fry the zucchini over medium-high heat until lightly browned, 7 to 8 minutes. The zucchini should remain slightly firm.
6. Transfer the fried pieces of zucchini to a bowl, add the nut dressing, mix. Let the dish brew for 20-25 minutes and serve.
7. Bon appetit!