By Vova and Alina, Published on 7/25/2024
Zucchini Macarons
Another zucchini recipe… what could make this one interesting? Allow me to convince you otherwise. This appetizer is always the first to disappear from our festive table. Its unique presentation and exquisite combination of flavors make this recipe truly an excellent choice. Additionally, it is lactose and gluten-free, which is crucial for any gluten-free kitchen.
Preparation time: 25 minutes
Ingredients:
Step 1:
Wash the zucchini. Slice it into pieces approximately 1-1.5 cm thick.
Step 2:
In a bowl, beat two eggs until smooth. Add a pinch of salt.
Step 3:
Prepare the corn flour. Pour it into a plate for coating the zucchini slices.
Step 4:
Heat a frying pan over medium heat with cooking oil.
Step 5:
Dip each zucchini slice first in the beaten eggs, then in the corn flour, and put to the heated frying pan. Repeat with all slices.
Step 6:
When the zucchini starts to brown, add the remaining beaten eggs from the bowl.
Step 7:
Flip the zucchini and cook until fully cooked.
Preparing the filling:
Step 8:
Boil the chicken fillet in a saucepan with water until fully cooked. Let it cool to room temperature.
Step 9:
Dice the tomato into small cubes.
Step 10:
Add finely chopped garlic and herbs. Finely chopping them enhances the flavor.
Step 11:
Dice the cooled chicken fillet into small cubes and add to the tomato and greens.
Step 12:
Add 2 tablespoons of mayonnaise and mix well.
Serving:
Take one zucchini slice, place some filling on it, and cover with another zucchini slice.
