This year we have a large harvest of zucchini in our garden, so I will share with you various recipes for preparing them. Today we will talk about preparing an excellent side dish - we will simmer zucchini with tomatoes and sweet peppers in sour cream. This dish can be consumed in any form, either on its own or as a side dish for meat.
Wash the zucchini thoroughly. I had this wonderful fruit, grown in my own garden bed.
Peel the zucchini and cut into cubes.
Remove seeds from sweet bell peppers and cut into strips. Pour boiling water over the tomato, remove the skin and cut into small pieces using a sharp knife.
Heat vegetable oil in a frying pan and add zucchini. Fry for 5-7 minutes over fairly high heat until crusty. It is worth noting here that you should stir the zucchini in the frying pan no more than 3 times and very carefully.
Add tomatoes and peppers. Continue frying for about 5 minutes over moderate heat.
In a bowl mix: 3 tablespoons of sour cream, chopped dill, garlic squeezed through a press.
Add sour cream dressing to the pan with the zucchini and vegetables. Salt everything (I added 1 teaspoon of salt) and pepper to taste. Add a teaspoon of oregano. Stir, cover, simmer over low heat for about 3-5 minutes.
If you don’t know how to surprise your guests without spending a lot of time and effort on preparing the dish, then it makes sense to pay attention to zucchini stewed in sour cream. This dish has a unique taste, it turns out tender, light and at the same time quite satisfying. It's easy to prepare and takes very little time. There are recipes that are suitable for every day and allow you to stew zucchini in sour cream for the holiday table.
Cooking zucchini dishes should not be approached carelessly. After all, if you make them somehow, then it’s unlikely that they will please anyone with their appearance and taste. Therefore, when starting to prepare stewed zucchini, it won’t hurt to learn a few rules.
Recipes for cooking zucchini stewed in sour cream are not alike, so you should pay close attention to the instructions specified in a particular recipe.
Cooking method:
This is one of the simplest recipes for zucchini stewed in sour cream, but the ease of preparation does not make the dish tasteless. Zucchini stewed with garlic literally melts in your mouth, so it’s better to cook more of it.
Cooking method:
Zucchini stewed according to this recipe is delicious on its own and goes well as a side dish with poultry dishes.
Cooking method:
It’s best to serve a dish made according to this recipe cold, but even if you can’t resist trying it hot, you won’t be disappointed.
Cooking method:
Serve stuffed zucchini well with mashed potatoes or as a separate dish. At the same time, they must be poured with the sour cream and tomato sauce in which they were stewed.
Zucchini stewed in sour cream is an easy-to-prepare yet delicious dish that you can eat every day and wouldn’t be ashamed to offer to your guests.
Calories: Not specified
Cooking time: Not indicated
Zucchini stewed in sour cream and garlic, the recipe with photos of which I offer, turns out both tender and tasty, so be sure to prepare them as soon as possible.
Since childhood, I have been very fond of zucchini, and of a certain variety. I really like their delicate, slightly cucumbery taste, and I enjoy preparing various dishes and snacks from them, both in summer and winter, because, among other things, I also freeze them in the freezer. And I also really like it.
I remember how my grandmother’s sister, Aunt Lyalya, came to our dacha, I really liked her, because we played and talked a lot with her. It was only later that I found out that her name was actually Larisa, but for a long time I was sure that this was her real name - Lyalya Nikolaevna. So, in addition to communicating, grandmother and Aunt Lyalya also prepared delicious dinners for the whole family. I especially liked the zucchini stewed in sauce, which was the first thing to be scattered from the table. And all because they were very tasty, moderately hot and piquant and seasoned with garlic and sour cream sauce.
A lot of time has passed since then, but we still gather at the dacha in the summer and during the zucchini season we cook this wonderful, one might say family dish. True, I changed the recipe somewhat, but it seems to me that the dish only benefited from this in taste.
The main thing is to choose young, strong zucchini, when they are more juicy and tasty. If you take old ones, you must remove the seeds, as they are tougher and less edible.
I fry the zucchini rolled in flour a little, and then add salt, spices to taste, warm water and simmer them for 10-15 minutes. At the end I add chopped garlic, herbs and sour cream. This dish can be either a main dish or serve as a side dish for meat.
How to cook stewed zucchini with garlic in sour cream
The recipe is for 4 servings.
Ingredients:
- fresh zucchini – 1 kg,
- garlic – 1-2 cloves,
- sour cream – 5 tbsp.,
- water – 100 ml,
- vegetable oil – 2-3 tbsp.,
- wheat flour – 1-2 tbsp.,
- fresh dill - 1-2 sprigs,
- sea or table salt,
- spices - to taste.
Recipe with photos step by step:
If the zucchini is still young, then just wash it and dry it with a towel. For older fruits, cut off the peel using a vegetable peeler.
Next, cut the zucchini into medium-sized cubes. Pour wheat flour onto a plate and bread the zucchini in it.
Pour oil into a preheated frying pan, then add the zucchini and fry on all sides until golden brown over high heat.
Reduce the heat and sprinkle the zucchini with salt, spices, and also add water. Simmer the dish covered for another 15 minutes.
Finely chop the washed dill and add it to the zucchini along with chopped garlic 5 minutes before readiness.
Next, add sour cream, mix the dish and serve. These are the zucchini stewed in sour cream and garlic you will get.
Bon appetit!
They also turn out very tasty
A fertile summer is just around the corner, when the gardens will be filled with harvest, and from it it will be possible to make not only winter preparations, but also a delicious lunch. For example, zucchini in sour cream is an excellent low-calorie snack, has a special delicate taste, can be combined with many foods, and is also quick to prepare. We offer you several different, but very simple recipes for preparing dishes that will help diversify the summer table with benefit and taste.
As soon as the young fruits ripen, you can immediately look for culinary uses for them. The best solution is to “drown” tender young zucchini in sour cream.
Ripe tomatoes, herbs and spicy seasoning will help enhance the taste. A short half hour of preparation - and your hearty, but not high-calorie (only 54 kcal per 100 g of product) lunch is ready to eat.
At this point the cooking is complete - homemade stewed zucchini with tomatoes and sour cream can be served. Young zucchini in sour cream is an ideal independent dish that can be served with one black or white bread.
You can also use the dish as an addition to other treats. It is best to serve stewed fruits with meat or fish dishes; they do not interrupt their main taste; rather, on the contrary, they subtly and unobtrusively complement it.
Zucchini goes perfectly with any food, and all because the fruit itself tastes bland. That is why housewives always experiment with the composition of snacks at their own discretion.
We offer you a simple recipe for quickly preparing young zucchini with grated cheese and sour cream sauce, made with your own hands at home.
That's all, the zucchini in sour cream is ready - serve it as a cold or hot appetizer and enjoy the juicy stewed pieces, complemented by toast or fresh bread. To enhance the taste, and at the same time to decorate the dish before serving, sprinkle the treat with herbs or grated (on a fine grater) cheese.
The most delicious dishes are not those that are prepared from expensive ingredients and using complex technology. Most often, the best dishes are those that can be prepared from homemade ingredients and very quickly. Zucchini in sour cream is one such dish. Prepare it at the height of the season not only for your family, but also for guests who come home, let your labors bring you pleasure and a “tasty” result.
Bon appetit!