Zucchini fried with hot pepper and herbs
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 87, total fat 6 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 133 mg, sugar 5 G.
Calories 87, total fat 6 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 133 mg, sugar 5 G.
You can use any zucchini for this dish, cut into small cubes. A little olive oil, wine vinegar, onion, fresh herbs, and garlic give the zucchini a vibrant flavor, while the jalapeño pepper adds a warming kick. The degree of heat will depend on how thoroughly you remove the seeds from the pepper. The fewer seeds, the milder the flavor. This garnish is very light and goes well with almost any dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 medium yellow or green zucchini, or a mixture of both, diced (about 0.7 kg)
- 1.5 tbsp. l. olive oil
- 1 small jalapeño, finely chopped (with a few seeds)
- 1 medium onion, diced
- 1.5 tsp white wine vinegar
- 2 tsp finely chopped fresh sage or rosemary
- 1 large clove of garlic, minced
- 1/4 cup chopped fresh chives
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Cooking the dish according to the recipe:
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, jalapeño, onion, vinegar, 3/4 teaspoon salt, and pepper to taste and stir. Cover and cook until zucchini begins to brown, stirring twice halfway through, about 6 minutes.
- Remove the lid and continue cooking, stirring occasionally, until the zucchini is well-browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or serving platter, and serve.
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