This Muğla salad finishes sautéed zucchini with lor cheese and dill for a cool, herby summer plate.
12 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Saute the zucchini in a pan for 6 minutes.
Cool the zucchini and mix with the remaining ingredients.
Serve the salad.
Kabakları limon suyu ve zeytinyağıyla harmanlayın, lorlu karışımı üstüne yayın.
Ceviz veya badem kırığıyla tamamlayıp ılık servis edin.
Lorun bir kısmını servis üstüne ayırın, kabakla karışan peynir görünümü ağırlaştırmasın.
Ilık servis edecekseniz tabağı önceden serinletin, kabak buharı loru sulandırmasın.
💡 Tip: Quickly sauteing the zucchini over high heat lets it build flavor without releasing too much water.
🍽️ Serving suggestion: Top with extra dill and spoon onto grilled sourdough.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~118
kcal calories
6
g protein
8
g carbs
7
g fat
4.7g
Sugar
1.6g
Fiber
148.4mg
Sodium
1.2g
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
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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