1. 2 young zucchini
2. 1 large bulb
3. 1-2 Art. spoons of dried basil
4. Ghee, sesame oil
5. Nutovaya flour 2-3 st.l.

Vegetables cut into thin slices dough or vegetables.

Melt the frying pan in oil (you can mix baked and chickpeas)

Fry until finely chopped onion.

Add 1-2 Art. spoons of dried basil.

Add chickpea flour to the middle of the pan, mix with onion.

Put the zucchini. Quickly fry over high heat, pour boiling water, mix it up with a small boil of 3-4 for a minute so that zucchini retains the “crisp”. At the end of a finely add a teaspoon of butter.

Serve with pasta or any crumbly porridge.