Warm Zucchini Salad

Ingredients:

Zucchini — 1 kg
Pecan — 100 g
Feta cheese — 50 g
Parsley — 20 g
Dill — 20 g
Garlic — 3 cloves
Salt and pepper, to taste
Olive oil

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Preparation:

1. Cut the zucchini into small cubes.
2. Spread them on a baking sheet, season well with salt and pepper, and drizzle with some olive oil. Mix thoroughly.
3. Roast the zucchini in a preheated oven at 220 °C (428 °F) for about 25 minutes.
4. Place the pecans on a separate baking sheet and roast on the lower rack of the oven for 5 minutes, until lightly toasted.
5. Finely chop the parsley, dill, and slightly cooled pecans. Transfer everything to a large mixing bowl.
6. Grate the garlic on a fine grater and add it to the bowl.
7. Add the roasted zucchini to the rest of the ingredients. Season with a bit more salt and pepper, drizzle with olive oil, and mix well.
8. Transfer to a serving plate and sprinkle with crumbled feta cheese.

Ingredients: Zucchini — 1 kg, Pecan — 100 g, Feta cheese — 50 g, Parsley — 20 g, Dill — 20 g, Garlic — 3 cloves, Salt and pepper, to taste. Olive oil. Subscribe, thums up. Bake zucchini in oven for 25 min 220 °C (428 °F). Bake pecan in oven for 5 min 220 °C (428 °F).