Zucchini stewed in sour cream. Zucchini stewed in sour cream. Step-by-step recipe with photos Recipe for stewed zucchini with vegetables in sour cream

21.04.2024

Zucchini stewed in sour cream and garlic they turn out very tasty. I saw this recipe from Olga Romanova. Such stewed zucchini can be served as a side dish, for example, with meat, or as an independent dish, placed on a piece of bread. The spiciness of the dish can be adjusted to taste - just add a little less garlic. It is better to use young zucchini - with thin skin and without seeds. Prepare a dish according to this recipe, you will surely like it!

Ingredients

To prepare zucchini stewed in sour cream and garlic, you will need:

young zucchini - 2 pcs.;

sour cream - 250 ml;

garlic - 5-6 cloves (less possible);

processed cheese - 30 g;

salt, spices - to taste;

vegetable oil - 2 tbsp. l.;

dill - to taste (optional).

Cooking steps

Wash the zucchini (young zucchini can be cooked without peeling) and cut into medium-sized cubes.

Pour vegetable oil into a frying pan and add chopped zucchini.

Fry the zucchini while stirring until golden brown. I fried on high heat for 10 minutes.

Then reduce the heat and add sour cream to the pan, stir.

Simmer the zucchini over low heat for about 15 minutes. Do not cover the pan with a lid.

Peel the garlic and pass through a press.

Add salt, spices, garlic and melted cheese to the pan.

Mix the zucchini thoroughly and remove from heat. The finished dish, if desired, can be sprinkled with finely chopped dill.

Serve hot zucchini stewed in sour cream and garlic. Very juicy and spicy, try it!

Bon appetit!

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.

Stewed zucchini with tomatoes and sour cream

Ingredients

- 1 PC. + -
— 600 g + -
— 30 g + -
- 1 PC. + -
— 2 pinches or to taste + -
- 2-3 cloves + -
- 3 tbsp. + -
— on the tip of a knife or to taste + -
— 40 ml + -
Oregano - 1 tsp. + -

Cooking zucchini in sour cream

Wash the zucchini under running water, peel it, and cut it into thin slices.
Peel the bell pepper from seeds and cut into strips.
Pour boiling water over the tomato to make it easier to remove the skin, then, already peeled, cut it into small pieces.
Heat a frying pan in vegetable oil and place the chopped zucchini in it.
Simmer the fruits over moderate heat for about 5-7 minutes until they are lightly browned. You should not stir the contents of the frying pan more than 3 times.
When the zucchini is stewed over the fire, add chopped tomato and pepper to it. Simmer the dish over low heat for another 5 minutes.
In a separate bowl, prepare a dressing for our fruits: mix chopped dill (without stems), garlic (pressed under pressure), sour cream (3 tbsp.).
Pour the resulting sour cream and garlic dressing over the food in the frying pan, salt and pepper the appetizer to taste. Finally, add a little oregano.
Mix all the ingredients, cover the dish with a lid, and simmer for 3-5 minutes over medium-moderate heat.

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.

How to cook zucchini with sour cream: recipe with cheese

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.

Ingredients

Zucchini – 1 kg;
Hard cheese – 2 tbsp. l.;
Garlic – 1 clove;
Ground black pepper – ½ tsp;
Onion – 1 pc.;
Sour cream – 250 g;
Bell pepper – 1 pc.;
Dill greens (chopped) – 1 tbsp. l.;
Olive oil – 3 tbsp. l.;
Onions – 1 pc.

How to make zucchini in sour cream and cheese

Wash the zucchini, cut into circles (each circle should be thin, with a diameter of no more than 7 mm).
Chop the garlic.
Cut the peeled onion into small cubes.
We clean the sweet pepper from seeds and stalks, then cut it into cubes.
Pour 3 tbsp into the pan. l. olive oil, fry the chopped garlic in it for a few seconds. After that, add chopped onion and pepper, sauté the food over medium heat until soft, stirring occasionally.
Add chopped zucchini to the frying pan, simmer them over low heat (stirring from time to time) for about 15 minutes. When frying fruits, add ½ tsp to the dish. salt.
Prepare sour cream sauce: mix chopped dill in a bowl (use only greens, without stems), ground pepper, sour cream, salt, grated hard cheese.
Pour the prepared sauce over the zucchini in the frying pan, mix all the ingredients thoroughly, and bring them to a boil. Afterwards, turn off the stove, cover the dish with a lid, and let it sit for 10-15 minutes so that the zucchini is soaked in the sour cream sauce.

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!

Good afternoon friends! Today I was irresistibly drawn to young zucchini. I didn’t deprive myself of pleasure and prepared zucchini stewed in sour cream.

The recipe is extremely simple, like most of the recipes on this site. The zucchini turns out whole, with a slight crunch, and overall the dish looks very beautiful and appetizing.

In general, I love all kinds of stewed vegetables, and when zucchini, eggplant and southern tomatoes appear on the shelves in spring, I can consume them in large quantities every day. And you?

To create stewed zucchini in sour cream, we need: mail: :

2 young zucchini 300-350 grams
200 g sour cream
1 large carrot
1 large onion
Bunch of parsley or cilantro
3 cloves garlic
Vegetable oil for frying

Stewed zucchini in sour cream, recipe:

Cut young zucchini into slices at least 1 cm thick.

Fry them in vegetable oil on both sides until lightly browned, adding a little salt in the process. The inside of the zucchini should remain slightly raw. For now, put them in a separate deep bowl - while they sit, all the excess fat will drain to the bottom of the bowl.

Cut the onions and carrots into small cubes and fry until tender, stirring often.

Add sour cream to the frying pan with onions and carrots, put back the zucchini, herbs, garlic, salt, mix and simmer under the lid over low heat for 5-10 minutes. If the sour cream is too thick, you can add a little milk or broth (half a glass) to the pan so that the vegetables do not burn.

It’s amazing how many wonderful dishes can be made from the simplest and healthiest ingredients that the generous summer season is so rich in! For example, for dinner or lunch you can prepare delicious homemade zucchini in sour cream - a light and at the same time satisfying treat that can be eaten as a side dish.

If you use a low-fat dairy product, they can also be used as an independent dish as part of a low-calorie diet menu.

Today we will tell you in detail how you can prepare amazingly tender and tasty zucchini in sour cream sauce step by step. Cooking will not take much time, and the family menu will be replenished with another zucchini masterpiece.

Homemade zucchini in sour cream: a simple step-by-step recipe

We will need a white zucchini fruit - it will make the dish not only tasty, but also appetizing. The main secret to success is to take only young vegetables. To make the treat truly tender, the fermented milk product can be replaced with homemade cream.

Ingredients

Medium squash fruit – 1 piece;
Onion (large) – 1 pc.;
Sour cream – about 200 ml;
Garlic – 2 cloves;
Wheat flour – 4-5 tbsp;
Dill greens (fresh) – 1 bunch;
Sunflower oil – about 0.5 tbsp.;
Salt and pepper - 0.5 tsp each.

How to cook zucchini with sour cream sauce at home

After washing the zucchini fruit, cut it, without peeling, into rings about 1 cm thick.
Mix the flour with salt, roll the zucchini circles on both sides in the mixture and place them in a frying pan, where by that time the oil has already warmed up.
Brown until nicely crisp over medium heat, remove and place in a saucepan or shallow saucepan with a thick bottom.
We remove the husks from the onion, cut them into half rings and place them in an empty frying pan.

After frying the zucchini circles, overcooked flour may accumulate at the bottom - it must be carefully removed with a paper towel, wiping until dry. In this case, you won’t have to wash it, which will save time and nerves;
You can use olive oil or any other vegetable oil.

After frying the onion until golden, we also place it on the zucchini mugs. Even better, it should be between two layers of fried zucchini.
Make the filling: if the sour cream is too thick, dilute it with water to a kefir-like consistency, add crushed garlic cloves, pepper and add salt.
Pour the gravy over the zucchini and onions, cover and place over low heat.

An indicator that the dish is ready is when the sauce thickens. A minute or two before removing from heat, sprinkle it with chopped herbs. It can be added immediately before serving, and immediately on the table, until the treat has cooled down.

Delicious zucchini with tomatoes and sour cream

The tomato flavor will add a pleasant piquancy to the dish. It will come in very handy on the holiday table.

Ingredients

Medium thickness zucchini - 1 fruit;
Small tomatoes - up to 0.5 kg;
Onion (medium) – 2 pcs.;
Fat sour cream (or cream) – 300 ml;
Sunflower oil – 0.5 tbsp.;
Salt – 1 tsp.

How to cook delicious young zucchini in sour cream sauce

Since we will not be using the youngest fruit, we first need to peel it and, if the seeds turn out to be hard, remove the middle. Then cut the halves into 1 cm thick slices.

Pour oil into a hot frying pan and place the zucchini pieces, not forgetting to add salt to them before doing so. Fry the vegetable on both sides, covered!

Transfer the half-finished zucchini pieces into a saucepan, add sour cream, and add washed and halved tomatoes. While all this is simmering (under the lid!) over low heat, peel and cut the onions into half rings.

Add the aromatic onion “straws” to a common cauldron, that is, a stewpan, and add more salt. If you stir all the time, you will soon get a surprisingly aromatic and tender dish. It should also be eaten warm, sprinkled with your favorite fresh herbs.

Zucchini with sour cream and cheese: the best recipe for the holiday

There is also room on the holiday table for a zucchini delicacy with cheese. It will equally appeal to children, dieters, and everyone who is partial to delicious food.

Ingredients

Zucchini (white or zucchini) – 1 pc.;
Sour cream (preferably full-fat) – 100 ml;
Cheese (any hard) – 100 g;
Garlic – 1 clove;
Olive or sunflower oil – 2 tbsp;
Greens (fresh) - several sprigs;
Pepper and salt - to taste.

Homemade zucchini with sour cream and cheese

Wash the vegetables, divide them into circles about 0.5 cm thick, put them in a container, add salt and pepper, and leave for about half an hour.

Then place it tightly on a metal baking sheet, greased with oil, pour in the sauce - add crushed garlic, chopped herbs, and pepper to the sour cream.

The final touch before putting it in the oven, preheated to 180 o C, is to sprinkle everything with cheese shavings. Bake until the vegetable is soft, adjusting the temperature. Approximate cooking time is 20 minutes.

We have offered just a few options on how you can deliciously serve your favorite summer vegetable. Zucchini in sour cream, cooked at home, can help out when you need an urgent lunch or a quick dinner. Nothing complicated - a couple of fresh vegetables, a couple of spoons of fermented milk product, a handful of spices - and voila, a treat is already on the table!..

With the onset of warmer weather, seasonal vegetables began to appear on the shelves of markets and supermarkets. In particular, young zucchini. This is a vegetable that needs no recommendation. But we note that the debate is still raging as to whether zucchini is a vegetable or a berry, since it belongs to the pumpkin variety. They say that scientists have agreed with the culinary experts on the following. All pumpkins that are in the garden are berries. But as soon as they get into the kitchen, you can call them a vegetable. Whether it’s a joke or not, we generally consider pumpkin and its “derivatives” to be a vegetable. Therefore, we eat young, not yet ripened zucchini fruits with great pleasure. Yes, yes, exactly unripe ones. Useful properties of zucchini: easily absorbed by the body, an excellent product for dietary nutrition, rich in potassium, can be added to children's menus, and is also useful for people with digestive problems.
I don’t know about you, but I really love this simple, cheap and extremely healthy vegetable. A wide range of dishes are prepared from zucchini, from soups, borscht, cabbage soup to jam. Main courses and appetizers made from zucchini are also in great demand. And if by the end of summer they, like all other vegetables, may already get a little boring, then in May, June and even July we eat them with pleasure in any form.

Today I want to offer one of the simplest recipes for cooking zucchini, namely zucchini stewed in sour cream. The dish is healthy, tasty, prepared quickly and eaten just as quickly. Basically, it's a vegetable stew. In my case, in addition to zucchini, I only add onions, garlic and carrots, but you can add cauliflower or white cabbage, bell peppers, and green peas. In general, any vegetables available.

Taste Info Second: zucchini and eggplant

Ingredients

zucchini – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.
sour cream – 2 tbsp;
garlic - 1 tooth.
sunflower oil – 20 ml;
salt - to taste.

How to cook stewed zucchini with sour cream and garlic in a frying pan

Peel and wash the onions and carrots. Cut the onion into cubes or half rings. Chop the carrots as desired; you can grate them. Place in a frying pan and pour in refined sunflower oil.

Cover the pan with a lid and simmer the onions and carrots for 8-10 minutes, stirring occasionally.

Wash the zucchini. Young ones don't need to be cleaned. But “aged” zucchini should not only be peeled, but also its seeds should be removed. Trim the stem and ends. Cut into not very small cubes and add to the pan with the onions and carrots.

During the stewing process, zucchini will release a lot of juice, but in my case this did not happen, because young zucchini does not have this property. Therefore, pour 30-40 ml of water into the frying pan, cover it with a lid and simmer the vegetables over medium heat until almost done. If your zucchini is watery, then, of course, you don’t need to pour water. Salt your stew to taste. Add sour cream with a fat content of 15-20% and mix.

Simmer the zucchini with carrots and onions for another 5-7 minutes and turn off. Then add chopped garlic, which must first be peeled and washed. I just grated it on a grater with the smallest holes. You can use a special garlic press. Stir zucchini in sour cream and garlic.

Stewed zucchini with sour cream and garlic is ready. Serve as a separate dish with a slice of fresh bread or as a side dish with meat, poultry, or fish.

Cooking tips:

Add your favorite seasonings; parsley, oregano, and curry are ideal. For richer, brighter color, use sweet curry and turmeric.
Zucchini goes well with other vegetables; this dish is especially tasty if you add eggplant.
For a mushroom taste, you can add champignons or dried mushrooms to the zucchini, or you can add chopped dry mushrooms.