Zucchini cooked in the sun

procedure for cooking zucchini in the sun: a simple, healthy, tasty and ecological recipe at the same time.

He is about to end up run over, his mother saves him

This time we propose the procedure for cooking courgettes in the sun: a simple, healthy, tasty and ecological recipe at the same time.

Thanks to these indications you can cook and make delicious even the very large zucchini, which normally do not lend themselves to traditional dishes. First of all, consider that the zucchini prepared in this way they greatly reduce their volume and you must therefore expect to buy them in large quantities; in fact, we advise you to buy some about 3-4 kilograms and possibly biological or from the trusted farmer.

You can start by washing them well one by one, adding a little bit of sodium bicarbonate, then rinse them thoroughly.

At this point remove the ends and slice them a wheels with a thickness of 4-5 millimeters. Place them on the mesh structure that you have prepared previously (identical to the one that is easily made at home when preparing sun-dried tomatoes).

At this point you just have to wait for. We recommend to keep the courgettes on the mesh structure, under the sun, for about three to five hours (variable depending on the intensity of the heat, the period in which you decide to prepare them and the place where you are) and then turn them to "cook" them all from the other too side.

Naturally we suggest to put into practice these procedures nand the months and in the hottest hours of the year (in the periods of July and August, from 10.00 in the morning to 17.00 in the afternoon) in order to guarantee excellent success. If the day is particularly sunny, it will only take you seven hours to see them ready! To realize their state of "cooking" in the sun you have to take a good look at their appearance and texture: they must be dry enough to almost look like small sheets of paper.
At this point you can proceed in two ways, depending on your personal tastes and needs.

For a dietary and super-ecological dish just season them with oil, salt, parsley, garlic, plenty of vinegar and chilli.

If instead aspire to a delicious dish, which can be preserved for a long time, you will have to dip the courgettes in boiling oil for a few seconds (in order to sterilize them well and make them tastier) e then dry them with absorbent paper.
At this point you can dress them as specified above (with oil, salt, parsley, garlic, plenty of vinegar and chilli pepper).
TO REMEMBER!
If you decide to freeze the courgettes, it is appropriate keep them in single-portion bags without seasoning. Add the ingredients alone once thawed, just before bringing them to the table.
As always, enjoy your meal!

Verdiana Amorosi

www.lacucinadiverdiana.com

Read also:

- Big red tomatoes dried in the sun

- How to build a dryer for homemade food