Low-salted zucchini with garlic and dill on short notice: can be eaten in 2-3 hours

From seasonal zucchini you can make a delicious low-salt appetizer. And you can eat it in 2-3 hours. The flavor turns out very spicy, because there are a lot of herbs and garlic in the composition.

The idea of cooking quick low-salt zucchini is published on the page of food blogger Oksana with the nickname kseniya.goodfood in Instagram. They turn out very juicy and crispy.

Ingredients:

• 2 small zucchini or one large one

• 1 or 2 fresh cucumbers for a tangy flavor
• bunch of dill or parsley
• 3 garlic cloves
• 1 tbsp. salt (you can use less)
• 1/2 tbsp. sugar

Method of preparation:

1. Cut zucchini and cucumbers into slices.

2. Chop the herbs and put everything in a regular bag.

3. Add salt, sugar, herbs, garlic.

4. Tie the bag and mix everything well.

5. Leave in the refrigerator for 2-3 hours.

Also on OBOZREVATEL you can read the recipes:

• Pickled zucchini without sterilization
• Zucchini in batter
• Pickled zucchini with currant leaves.