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Zucchini, carrot and garlic salad

0
1581
Kitchen Russian
Calorie content 95.7 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 0.9 gr.
Fats * 2.6 gr.
Carbohydrates* 23.3 gr.
* per 100 gr. product
Zucchini, carrot and garlic salad
Content

With a salad of zucchini, carrots and garlic, prepared in advance, in the cold season, housewives will not have to think about what kind of snack to serve to the family for dinner. This rolling helps out perfectly in such a situation, because a delicious and juicy salad is the best suited for these purposes.

Ingredients

Cooking process

step 1 out of 5
Prepare all the ingredients used in the vegetable marrow, carrot and garlic salad recipe.
step 2 out of 5
Wash young zucchini, dry, cut into semicircles. Wash carrots, peel, grate on a coarse grater. Wash and chop the chili peppers. Peel and chop the garlic. Wash parsley and celery, dry on a kitchen towel and chop finely.
step 3 out of 5
In a large enamel bowl, combine the courgettes, carrots, garlic, chili and garlic. Pour in vegetable oil and vinegar, add salt and sugar. Mix everything well and leave for 10 hours.
step 4 out of 5
Then put the salad bowl over medium heat. After boiling, cook the vegetables for another 20 minutes until soft.
step 5 out of 5
on pre-sterilized jars, tightly lay out the prepared salad of zucchini, carrots and garlic. Roll up the cans, let them cool completely. Then you can rearrange them for storage in any place convenient for this. Bon Appetit!

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