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3 small zucchini
Salt and pepper to taste
3 eggs
1 tablespoon mayonnaise
100g flour
100g breadcrumbs
Paprika to taste
Olive oil for frying
3 cloves of garlic, minced
50 ml vegetable oil
50ml water
Fresh dill, chopped
1 onion, chopped
Celery stalks, chopped
1 red pepper, chopped
1 large tomato, chopped
3 tablespoons tomato sauce
Garlic powder to taste
Instructions:
Prepare the Zucchini:
Prep and Season: Peel the zucchini and make longitudinal cuts without cutting through completely. Season with salt and pepper, then let them sit for 15-20 minutes to draw out moisture.
Prepare the Egg Mixture:
Mix Eggs: In a bowl, beat the eggs with mayonnaise.
Prepare the Breading:
Combine Dry Ingredients: In another bowl, mix together the flour, breadcrumbs, and paprika.
Bread the Zucchini:
Bread and Rest: After the zucchini has rested, squeeze out excess moisture, roll them in the flour-breadcrumb mixture, then dip into the egg mixture.
Fry the Zucchini:
Fry: Heat olive oil in a frying pan over low heat, add the breaded zucchini, cover, and fry each side for 5-7 minutes until golden and crispy.
Make the Vegetable Sauce:
Cook Vegetables: In a separate pan, heat vegetable oil. Add chopped onion, celery, red pepper, and tomato sequentially, frying each for 2-3 minutes. Season with salt, paprika, and garlic powder.
Simmer Sauce: Stir in tomato sauce and water, cover, and let simmer for 3-4 minutes until vegetables are tender.
Serve:
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