Warm summer pumpkin salad with zucchini and oregano. The simplest salad for dinner. From the preparation, only fry the vegetables quickly. Refreshing and crunchy! The salad is quite crunchy, and the soft zucchini is quite in harmony with the juicy vegetables. I advise you to prepare a beautiful salad. Warm summer pumpkin salad with zucchini and oregano.
Among the many pumpkin dishes, one of the simplest is the pumpkin salad. Most often offer pumpkin bake. But raw pumpkin leaves more vitamins. This is why pumpkin salad is so useful, recipes for which usually include apples, celery, zucchini nuts and other foods that go well with pumpkin. Fresh pumpkin has a unique taste that makes the original pumpkin salad.
Designed for four servings
Extra virgin olive oil 5 tablespoons
Garlic 2 cloves
Young zucchini 17.64 oz ( 500 g)
Pumpkin squash 17.64 oz ( 500 g)
Fresh crushed oregano leaves 2 teaspoons
Balsamic vinegar 2 tablespoons
ENERGY VALUE PER SERVING
Calories 278 kcal
Proteins 4 grams
Fat 23.3 grams
Carbohydrates 16.7 grams
Instruction. Warm summer pumpkin salad with zucchini and oregano.
Cooking time 20 minutes
Pumpkin is a vegetable that allows you to replenish your body with useful substances all year round. I offer a delicious vitamin salad of vegetables and fresh crushed oregano leaves.
Pumpkin squash and zucchini will be cleaned from the skin and seeds. Clean the pumpkin from the skin. Cut the zucchini and pumpkin into thin slices. Cut the garlic into thin slices.
Heat a small amount of olive oil in a pan, add a third of the garlic and fry lightly. Add a third of the zucchini and pumpkin and fry until golden 2-3 minutes. Transfer to a plate. Repeat the same 2 more times with the rest of the vegetables. In the last portion, add the vinegar and let it evaporate a little.
Return all the vegetables to the pan and add the oregano. Stir and serve at room temperature. Warm vegetable salad is ready. Bon Appetit!