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Roasted zucchini and tomato salad in layers

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742
Kitchen Russian
Calorie content 65.4 kcal
Portions 7 port.
Cooking time 35 minutes
Proteins * 1.2 gr.
Fats * 6.1 gr.
Carbohydrates* 9.3 gr.
* per 100 gr. product
Roasted zucchini and tomato salad in layers
Content

In the season of zucchini, you really want to diversify the menu from this healthy and tasty vegetable. Vegetable salad can be laid out in layers of portioned "turrets", seasoned with sour cream and garlic spicy dressing. In this form, it looks like an unusual beautiful appetizer and is convenient to eat.

Ingredients

Cooking process

step 1 out of 6
Wash the zucchini, cut off the spoiled areas and tails. Cut vegetables into thin slices. Transfer the zucchini to a bowl, add a little salt and stir with your hands.
step 2 out of 6
Pour flour into the container, put the zucchini loosely in one layer. Close the lid and shake the container so that they are breaded on all sides. You can, of course, just dip them in flour on both sides, whichever is more convenient for you. Fry the zucchini in a hot skillet for 2 minutes on both sides and place on a paper towel to remove excess fat.
step 3 out of 6
Peel the carrots, rinse and grate coarsely.
step 4 out of 6
Put the sour cream in a bowl, add the crushed garlic, a little salt and pepper. Stir the sauce well.
step 5 out of 6
Prepare the tomatoes last so that they do not let the juice out ahead of time. Wash them, remove the stalk attachment and cut into circles.
step 6 out of 6
Arrange the turret salad in layers or in a large platter in the following sequence: courgette, carrots, sauce and tomato. Put sprigs of washed greenery on top, shaking off excess moisture from it.

Bon Appetit!

 

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