Zucchini in Marinade
Description
The recipe won't take much time. We use raw zucchini for marinating, so all the beneficial properties of this vegetable are preserved. Detailed instructions with photos will guide you through all the nuances of preparation. The key to this recipe is slicing the vegetable thinly—for which it's best to use a special vegetable slicer. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Wash the zucchini, but do not peel them (the skin should be thin and soft, so I use zucchini). Using a vegetable slicer, cut them into thin slices. Transfer to a container.
- 2
Step 2
2. Peel the garlic, press it into the zucchini, and mix.
- 3
Step 3
3. Add salt and sugar, the pepper blend, sprinkle in coriander, and mix so the spices coat all the zucchini evenly.
- 4
Step 4
4. Tightly close the container with the zucchini and mix, then refrigerate for at least half an hour, or preferably overnight or for several days (the longer they sit, the tastier they will be). Serve the zucchini with side dishes or as a standalone appetizer with chopped fresh herbs.