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Ingredients for the recipe: The Best Boiled Zucchini Salad with Secrets of Success
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Those who have tried it say that it is the best zucchini they have ever had as a salad!

Preparation time: 5 minutes
Cooking time: 5 - 10 minutes
Portions: 3 - 4 people
Author: Stella Markou

We will need :
▪ 6 small zucchinis (The ones that are smaller or equal to your palm)
▪ 1 teaspoon of coarse salt

At will :
▪ Olive oil ▪ lemon juice or vinegar ▪ salt ▪ pepper ▪ oregano

We will choose small zucchini for boiled salad. Look for ones that are the size of your palm and a little smaller.
Take a large pot and add water up to the middle and when the water boils, add the salt. Add the courgettes and the intensity of our temperature we want to be on strong. They don't need to boil much.
From the moment the water with the zucchini starts to boil, count exactly 5 to 10 minutes.
You can check with a fork if they are done. The fork should go into the courgettes, but they should have kept their crispness. When you pierce them they should not fall apart.

When they are ready, we add them in a strainer and we have to choose one of the three
1) or We will let them continue to cook at their own temperature to soften even more.
2-3) or We will add them to a bowl of ice so that their temperature drops and they do not continue to cook. You can alternatively do this step with cold running water.
When they have cooled, transfer them to a plate.
Add the salt, pepper, oregano, olive oil, lemon juice or vinegar.
I do not give exact dosages for them so that you can adjust the amount of acidity, salt, etc.

I remember my grandmother, when she boiled any vegetable, she didn't throw the water away, she let it cool very well. He put it in glass bottles. Add salt and olive oil. She kept it in the fridge and so at every meal, she also drank a glass of this juice from the vegetables, so she got all the nutrients from her vegetables / This is what she did: Winter - summer.