Zucchini under a summer fur coat
Composition / ingredients
4
Servings:
Step-by-step cooking
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So, boil the eggs. Stew or fry zucchini in vegetable oil, cut into thin slices, salted, peppered and rolled in spices. We put the zucchini in a salad bowl and let them cool down. While they cool down, finely chop the dill and celery stalks. Combine them with boiled eggs rubbed on a coarse grater, chopped garlic clove, salt, mayonnaise and sour cream. Mix thoroughly. Cut tomatoes into cubes and put them in a salad bowl for zucchini. Spread the mixture made from greens and eggs on top. Decorate and ... bon appetit!!!
This salad goes very well with boiled rice cooked with pilaf seasoning.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
