Zucchini Raw vegetables

Zucchini Raw vegetables
Quantity Ingredient
500 g Courgette
1 Onions
2 Garlic cloves
150 g Yogurt
1 tbsp Rapeseed Oil
1 tbsp Lemon juice
White Pepper
Salt
Cayenne Pepper
1 / 1 bunch Dill
50 g Cherry tomatoes

Zucchini raw vegetables taste best when using young smaller zucchini. Wash and dry the courgettes and remove the stalk and flower tips. Grate zucchini with peel into coarse strips. Peel a small onion, cut in half and cut into thin slices. Peel garlic and cut into fine cubes. Mix the onion and garlic with the courgette strips. Stir whole milk yoghurt with rapeseed oil and freshly squeezed lemon juice until smooth. Season with white pepper, salt and a pinch of cayenne pepper. Finely chop the dill and mix into the salad dressing. Pour the salad sauce over the raw courgette and mix well. The longer the courgette is cooked, the more intense the aroma unfolds. Zucchini raw vegetables taste particularly refreshing if they are lightly chilled before serving. Arrange the courgettes in small bowls and decorate with halved cherry tomatoes, as shown in the picture above.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 10 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
140 kcal
16 g
4 g
6 g

(C)opyright by Marions Kochbuch