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Zucchini scraping is a light and delicious dish brought to our tables from Cretan cuisine. This recipe, especially preferred in the summer months, stands out with its practical preparation and low calories. Cretan style zucchini scraping recipe is prepared by thinly scraping fresh zucchini and lightly cooking it. This dish, combined with the intense aroma of olive oil and the unique flavor of zucchini, is an ideal choice for those who want to eat healthy. Zucchini scraping dish is an alternative frequently preferred by those on a diet due to its low calorie content. This recipe, which can find its place both as a main course and among appetizers, stands out with its lightness and nutritious feature. If you are looking for the answer to the question of how to make zucchini scraping dish for those who want to add a different taste to their tables, this recipe is just for you! Don't forget to watch and try it. Enjoy! Ingredients 3-4 green zucchinis 1 lemon juice 1 onion 5 sprigs of spring onions Half a tea glass of olive oil (60 ml) 2 tablespoons of rice Half a glass of hot water (100 ml) Half a teaspoon of salt Half a teaspoon of dried mint Half a bunch of dill Preparation First, slice 3 or 4 green zucchinis into thin long strips using a peeler, including the peel. Be careful not to remove too many of the seeds while peeling the zucchinis. Add the juice of 1 lemon to the zucchinis and mix it well with the lemon juice. While the zucchinis are waiting like this, let's also chop a few sprigs of spring onions finely and set them aside. Then, let's chop 1 onion into thin strips. After setting the onions aside, let's move on to the cooking phase of our meal. Put half a tea glass of olive oil in a small saucepan. Add the onions that we cut into thin slices and stir fry until the onions turn slightly pink. Add 2 tablespoons of rice to the onions and continue to fry for another 1-2 minutes. Add the fresh onions that we chopped into the pot. Add half a teaspoon of dried mint and stir a few times. Add half a glass of hot water, close the pot lid and let our dish cook for about 8 minutes. At the end of the time, add the zucchinis into the pot, add half a teaspoon of salt and stir. Close the pot lid and let it cook for about 10-12 minutes until the zucchinis absorb their water. After turning off the stove, let our dish rest for another 10-15 minutes. Then add dill and stir. Our zucchini peeling is ready to serve. Enjoy!