John Myers
Contents
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Ingredients
- 1 Zucchini big
- 2 Onions small
- 200 ml Vegetable broth
- 1 tsp Sugar
- 0,5 bunch Fresh smooth parsley
- 1 tsp Fresh oregano
- 1 tsp Fresh thyme
- Black pepper from the mill
- Salt
- Olive oil
- White balsamic vinegar
Instructions
- Wash the zucchini, remove the ends. Halve and cut into not too thin slices. Let a pan get well hot and fry the zucchini slices brown on both sides. Put in a bowl, season with salt and mix. Put aside.
- Quarter the onions and cut into fine strips. Heat the olive oil in the pan and briefly sauté the onions until translucent. Add sugar and let caramelize while stirring. Deglaze with the broth, bring to the boil briefly and pour over the zucchinis. Let steep, mixing occasionally.
- Finely chop the parsley, oregano and thyme leaves. Mix with the salad. Season to taste with salt, pepper and balsamic vinegar. Serve lukewarm!
Nutrition
Serving: 100gCalories: 32kcalCarbohydrates: 3.6gProtein: 0.5gFat: 1.7g
