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<\/p>\nKiev. Ukraine. Ukraine Gate – December 25, 2020 \u2013 Kitchen<\/p>\n
If you and your family love zucchini, then this snack is sure to please you.
\nZucchini is a wonderful, healthy and dietary vegetable, from which you can prepare a variety of dishes, and they will all be, of course, very tasty.<\/p>\n
One of the main advantages of zucchini is its low caloric content. Vegetables contain a lot of fiber, vitamins and macronutrients. And it satisfies well, and you will not feel hungry for a long time.<\/p>\n
Chef Pavlo Dyachek shared with us a recipe for simple and quick cooking of marinated zucchini. They are perfect for breakfast in combination with avocado toast and poached egg or for lunch or dinner as a snack for meat or potato dishes.<\/p>\n
Ingredients:<\/strong><\/span> onion mars – 20 g<\/p>\n balsamic vinegar – 10 g<\/p>\n soy sauce – 10 g<\/p>\n walnut oil – 20 g<\/p>\n sugar, salt, pepper to taste<\/p>\n Preparation:<\/span> Wash zucchini, dry with a paper towel and cut into thin long slices with a peeler. Martian onions cut into strips.<\/p>\n Put sliced slices in a bowl, add onion, balsamic vinegar, soy sauce and walnut oil. Sprinkle with salt, sugar and pepper. Mix zucchini with marinade well and leave to marinate for 15 minutes.<\/p>\n At the end of this time, the zucchini are impregnated with a spicy aromatic mixture and ready to eat. We spread them beautifully in waves on a plate and enjoy the wonderful taste.<\/p>\n \n","protected":false},"excerpt":{"rendered":" Kiev. Ukraine. Ukraine Gate – December 25, 2020 \u2013 Kitchen If you and your family love zucchini, then this snack is sure to please you. Zucchini is a wonderful, healthy and dietary vegetable, from which you can prepare a variety of dishes, and they will all be, of course, very tasty. One of the main […]<\/p>\n","protected":false},"author":4,"featured_media":4258,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[1727,550,779,1726],"class_list":["post-4254","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ukraine-news","tag-chef-pavlo-dyachek","tag-kitchen","tag-recipe","tag-zucchini"],"_links":{"self":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts\/4254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4254"}],"version-history":[{"count":0,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts\/4254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/media\/4258"}],"wp:attachment":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 young zucchini – about 250 g<\/p>\n![\"\"](\"https:\/\/ukrgate.com\/eng\/wp-content\/uploads\/2020\/12\/31604d4e-267a-4f00-b792-0850178902ad-300x198.jpg\")
<\/p>\n
\nWe need young zucchini with a thin light green skin. We will use only their core.<\/p>\n