Viennese zucchini are not only very attractive in appearance, but also tasty, juicy. You can safely serve them to the table just like that or with some original sauce, for example, garlic. It is not difficult to cook it, you just need to mix chopped garlic, dill and homemade sour cream. With such a sauce and a vegetable appetizer, no guest will definitely resist a treat. Most likely, he will still learn the recipe for cooking zucchini in Viennese.
When choosing zucchini at the grocery store, it’s worth buying the ones that are young. The easiest way to do this is just by looking at them: young zucchini will be light green in color, but older ones will be white-skinned and larger in size. Hard cheese is desirable to use the one that you like. Salt and pepper are classic additions, but others, such as those you use for vegetables, will do. Serve ready-made zucchini to the table, preferably hot, so the cheese will stretch, and the dish will look more advantageous.
Ingredients:
- Zucchini – 1 pc.
- Carrot – 1 pc.
- Hard cheese – 50-70 g.
- Potato – 1 pc.
- Garlic – 1 clove.
- Mayonnaise – 10 g.
- Salt, pepper – to taste.
- Vegetable oil – 0.5 tsp.
How to cook:
1. Peel the carrots, grate them in a convenient way and squeeze a clove of garlic to it.
2. Add sauce (mayonnaise). Stir.
3. Wash the zucchini, cut into thin plates as in the photo.
4. Cut the potatoes.
5. Grease a baking sheet with vegetable oil, put the potatoes cut into thin plates in almost one layer. Salt, pepper.
6. Then lay the zucchini on top.
7. Salt and pepper each piece as well.
8. Put carrots on zucchini.
9. Send the baking sheet to the oven preheated to 190 degrees for 20-25 minutes. Then carefully remove it, grate hard cheese on the dish and send it back to the oven for 2-3 minutes.
10. During this time, the cheese will melt, it will be possible to get the baking sheet from the oven.
11. Very carefully, using a metal or any other spatula, transfer the Viennese zucchini to a dish.
Bon appetit!