Ingredients:
4 medium zucchini, cut along, cut1 small red onion, cut in half, thinly chop1 tablespoon with finely grated lemon zest1/4 cups of lemon juice1 tablespoon of olive oil2 tablespoons of small fresh leaves of mint
Preparation:
Warm the oven to 220 ° C/200 ° C. Mix zucchini, onions, lemon zest, lemon juice and oil in a large bowl. Put the vegetable mixture in a baking dish or a large pan without a handle. Salt and pepper. Mix again thoroughly to combine. Bake in a preheated oven for from 18 to 20 minutes or until the zucchini becomes soft. Decorate with mint leaves on top and you can serve.
Tsukkini is not rarely called the king of summer, although they can be grown in a greenhouse from polycarbonate at any time of the year, and it is not for nothing, because they contain a lot of potassium (238 mg per 100 g), there are also sodium, calcium, magnesium, phosphorus, copper and iron, almost a complete set of organic acids, vitamins C, B1, B2.
Thanks to the pectins contained in Tsukkini, this vegetable is able to normalize metabolism, as well as remove radionuclides, purify blood and normalize cholesterol in it.