This Mugla dish cooks shaved zucchini with garlic and lemon into a light, brothy, and refreshing summer plate.
10 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Shave the zucchini into long thin strips and separate the seedy center.
Turn the garlic in olive oil for 1 minute without letting it burn.
Add the zucchini strips to the pan and cook for 10 minutes.
Add the lemon juice and salt, then turn for 2 more minutes.
Add the dill after removing from the heat so the zucchini color does not fade.
Let the zucchini dish warm through for 5 minutes so the lemon sauce penetrates the vegetable.
💡 Tip: Shaving the zucchini thinly helps it soften quickly.
🍽️ Serving suggestion: Serve the dish warm, drizzling olive oil over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~122
kcal calories
3
g protein
10
g carbs
8
g fat
5.1g
Sugar
2g
Fiber
597.5mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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