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➠ Zucchini with Korean Carrot Seasoning

Zucchini with Korean Carrot Seasoning

4400

Kitchen Asian

Calorie content 117.5 kcal

Portions 5 port.

Cooking time 65 minutes

Proteins * 1.1 gr.

Fats * 2.7 gr.

Carbohydrates* 29.9 g

Content

If you love zucchini and are not ready to limit the use of this versatile vegetable only in summer and early autumn, then the recipe for zucchini with Korean carrot seasoning will save zucchini for you in winter. The zakatka turns out to be spicy, with a rich taste, it will come in handy as an appetizer at a family lunch or dinner party.

Ingredients

Zucchini 3 Kg Onion 500 gr. Carrot 500 gr. Vegetable oil 1 tbsp. Granulated sugar 1 tbsp. Table vinegar 9% 150 ml. Salt 2 tbsp Seasoning for Korean carrots 1 pack

Cooking process

Wash the zucchini, if necessary, remove the hard peel, cut, peel them of seeds. Grate the zucchini on a coarse grater.

Wash carrots, peel, grate on a special grater for Korean carrots.

Peel the onion, cut into thin half rings.

In a deep bowl, combine the courgettes, carrots, onions and Korean carrot seasoning. In a separate container, combine vegetable oil, vinegar, salt and sugar. Pour the dressing into the vegetables, mix and leave to infuse in the refrigerator for several hours.

Sterilize jars for seaming zucchini, scald the lids. Arrange zucchini with carrots in prepared jars, close with lids. Place the jars in a dark storage area.