zucchini salad

Ingredients for 4 servings:

• 2 cloves garlic
• 2 onions or shallots
• 1 kg zucchini
• 2 tbsp olive oil
• 2 dl vegetable broth
• 1 dl white wine
• 2 large lemons, the juice
• some salt and pepper
• some spice mix (salad), e.g. Provencale

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Wash the zucchini, trim off the ends, and cut the rest into approximately 1 cm thick slices. Finely chop the garlic and slice the onions into rings. Heat 2 tablespoons of olive oil in a saucepan over medium heat and sauté the onion rings until translucent but not browned. Briefly fry the finely chopped garlic for 1-2 minutes. Add the zucchini slices and mix everything well. Cover the pan and cook over medium heat for 5-7 minutes. Then deglaze with the white wine and continue cooking with the lid on for another 5-7 minutes over medium heat. Then add the vegetable stock and continue cooking with the lid on for another 5-7 minutes. The zucchini slices should still be firm to the bite. Remove the zucchini from the stock and place in a salad bowl. Reduce the stock to 1 dl over increased heat for about 2-5 minutes. Then remove from the heat and let cool. Add the lemon juice to the cooled, reduced broth and season with pepper, salt, and salad seasoning. Pour the sauce over the lukewarm zucchini and mix well. The salad can be refrigerated for a day or eaten warm immediately. It tastes great with grilled food and warm potatoes.