Zucchini salad ICU, made from cooked zucchini

Ingredients for 2 servings:

• 350 g zucchini, cut into cubes
• some vegetable broth
• 20 g gherkins
• 50 g cheese (Emmental, Gouda, or sheep’s cheese – depending on your preference)
• 50 g corn kernels
• 2 eggs, hard-boiled
• 1 small onion(s), diced
• 2 cloves garlic, finely chopped
• ½ tsp mustard
• 1 tbsp oil (neutral or olive oil)
• Vinegar
• e.g. salt and pepper
• some parsley, chopped
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

suitable for a low-calorie, low-fat diet

First, simmer the zucchini cubes in the broth for about 2 minutes, then drain immediately and allow to cool. Meanwhile, finely dice the gherkins, cut the cheese into sticks or cubes, and peel and slice the eggs. Loosely mix the cooled zucchini cubes with the remaining ingredients. Mix all the marinade ingredients well, pour over the vegetables, mix well, and refrigerate. This salad replaces a vegetable side dish! TIP: Add ham or sausage, complemented by a piece of bread or other baked goods, for a complete meal on hot days.