for 4 people
- 4 zucchini
- 1 medium onion
- 5-6 branches of dill
- 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon salt
Stir during cooking to very little deterioration of the rough shape with small amount of water and cook briefly.
How to make?
Peel the pumpkin in a striped manner.
Slice the zucchini into thin vegetable peeler until you rob core portion.
Chop the onion and sauté with olive oil.
Add the sliced zucchini on the onions, stir very gently.
Pumpkins light after roasting the water of 1/2 lemon, salt and cook for 10 minutes by adding a small amount of water by the pumpkin freshness.
Finely chop the dill you’re adding, turn off the stove.
After the meal you warm, add the juice of 1/2 lemon, warm if you desire, appetite, if you wish to consume cold.
[wpurp-searchable-recipe]Pumpkin Crete Procedure – – – [/wpurp-searchable-recipe]