Zucchini with Olive Oil



  • 2 large onions
  • 1 kg of zucchini
  • 1 carrot
  • 1 teaspoon salt
  • 4 cloves of garlic
  • 1 teaspoon of olive oil
  • 4-5 sprigs of chopped dill

Wash the zucchini, cut into cubes without scraping the skin. Slice the carrot too. Peel the onions and cut them into cubes in the same way.

Rub the onions well with salt, squeeze out the excess water so that the bitter juice comes out. Transfer the onions, carrots and zucchini to the pot and mix.

Sprinkle with cloves of garlic, pour olive oil. Mix and cook on very low heat for 20 minutes. Take it off the stove and sprinkle the chopped dill over it.

Leave the pot to cool at room temperature with the lid closed. Serve with garlic yoghurt.

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