Zucchini wash, cut off the top and the tip. Large fruit cut in half. If the zucchini is old, remove the peel and remove the Central part. Grate on a coarse grater, place in colander, sprinkle with salt and mix thoroughly. Salt you need to take at the rate of 1 tsp per 450 g of pulp. Leave for 5 minutes so that the zucchini let the juice. So we get rid of excess moisture.

Squeeze a bit of squash and try to salinity. If necessary, rinse under cold water. Carefully wring out and dry on towel (easier on paper). The juice can be used in vegetable soups, sauces.

Peel and finely chop the onion and garlic.

Over medium heat sauté olive oil and onions for about 30 seconds, add the garlic and cook for another 30 seconds.

Slightly increase the heat, add zucchini and cook 5 minutes while stirring. The finished dish sprinkle with chopped green onions.