Ingredients:

  • zucchini – 3 PCs;
  • onions white onions – 2 PCs;
  • garlic – 1 clove;
  • carrots – 3 PCs;
  • mayonnaise – 4 tbsp;
  • vegetable oil – 5 tbsp;
  • salt – 3 tsp;
  • water – 0,5 l;

Preparation:

  1. Wash the zucchini and remove from them the peel. Slice the squash pulp in large strips.
  2. Pour into a pot or a bowl a pint of water, add 2 tsp salt. Get the brine in which you need to put the chopped zucchini.
  3. Thin half-rings cut white onions. In skillet, heat 3 tbsp oil on medium heat. Pour back the onion and sauté, stirring constantly, until Golden brown.
  4. Put the finished onions on a plate, decant the excess oil. If oil is too much, then sprinkle the onions on a plate covered with paper towels to absorb fat.
  5. Wash and clean the carrots. Grate it on a coarse grater or cut into thin strips. In a frying pan 1 tbsp of sunflower oil, and put back the carrots. Fry until lightly Browning, stirring occasionally. Ready put the carrots on a separate plate.
  6. Again pour into the pan 2 tbsp oil. Zucchini remove from the brine, using the colander to get rid of water. Lay the slices of zucchini into the pan. Saute until tender, and place in a separate bowl.
  7. Cool vegetables to room temperature. Mix the mayonnaise with scrolled or grated garlic. Instead of mayonnaise you can use sour cream, add a pinch of salt.
  8. Take a large platter, and start to spread the layers. The first layer is squash. Put the squash, and RUB the top with mayonnaise with garlic. Then put the onion. Then the carrots. Brush rest of sauce. If desired, decorate the top with fresh greens. Put the salad in the fridge and let it infuse for three hours.

To make the salad lower in calories, zucchini can be baked in the oven without using oil, and carrots – to boil.