How to cook zucchini with sour cream. Zucchini stewed in sour cream and garlic How to deliciously cook zucchini stewed with sour cream

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 home-made 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 in the mixture on both sides 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!..

Either for birds or use as an independent treat. Juicy vegetables, prepared with imagination and culinary skill, are always appropriate and will decorate any table. This article will discuss how to deliciously cook stewed zucchini.

Stewed zucchini with tomatoes. Ingredients

This dish is good to prepare during the harvest season, when all the aromatic ingredients can be collected directly from the garden. It is then that stewed zucchini in sour cream turns out especially juicy and appetizing. The recipe for this dish involves the use of the following products:

zucchini - 600 grams;
tomatoes - one piece;
sweet pepper - one piece;
sour cream - three tablespoons (tablespoons);
dill - 30 grams;
garlic - two or three cloves;
oregano - one spoon (teaspoon);
vegetable oil - 40 milliliters;
salt - to taste;
black pepper (ground) - to taste.

Stewed zucchini with tomatoes. Cooking method

First of all, the zucchini must be washed, peeled and cut into small pieces.
Next you need to deal with the sweet peppers. The seeds should be extracted from it and then cut into strips.
Then you need to prepare the tomato. It needs to be doused with boiling water, the skin removed and cut into small pieces.
After this, place the zucchini in a heated frying pan and fry them in oil for five to seven minutes until a crust forms over high heat. In this case, you need to stir the vegetables no more than three times and very carefully.
Now you need to add peppers and tomatoes to the pan and fry them along with the zucchini over moderate heat for another five minutes.
Next you need to prepare the dressing. To do this, mix sour cream, chopped dill and garlic in a separate bowl.
Then the dressing must be added to the frying pan with the vegetables, salt and pepper everything, mix with oregano and leave to simmer under the closed lid for another five minutes.

So our zucchini stewed in sour cream with tomatoes and pepper is ready. This delicious dish is good served with meat. In addition, it goes well with black Borodino bread.

Stewed zucchini with potatoes. Ingredients

During the harvest season, you can give free rein to your imagination and combine your usual potatoes with other vegetables. For example, cook stewed zucchini with potatoes in sour cream. For this dish you will need to stock up on the following products:

sour cream - 150 grams;
sunflower oil - 100 milliliters;
zucchini - three pieces;
potatoes - one kilogram;
onions - two pieces;
pepper and salt - to taste.

Stewed zucchini with potatoes. Cooking method

First, cut the onion into cubes and fry in a deep frying pan in sunflower oil.
Next, you need to cut the zucchini into cubes, combine it with the onion and simmer over moderate heat for ten minutes.
After this, you need to add potatoes cut into small pieces to the vegetables, mix everything, cover with a lid and leave to simmer for another fifteen to twenty minutes (until the food is completely cooked).
Then add sour cream, pepper, salt to the frying pan and leave on low heat for another five to ten minutes.

After the specified time, the zucchini stewed in sour cream will be completely cooked. They should be served warm, with a light salad and herbs.

Stuffed zucchini in sour cream. Ingredients

Zucchini is a versatile vegetable that goes well with a wide variety of foods. There are a lot of variations on the theme of its preparation. For example, you can prepare stuffed zucchini stewed in sour cream. For this dish you need to purchase the following products:

zucchini (small) - 6-7 pieces;
minced meat - 300 grams;
mushrooms - 200 grams;
onion - 1 piece;
rice - 200 grams;
sour cream - 300 grams;
salt, pepper, other spices - to taste.

Stuffed zucchini in sour cream. Cooking method

First you need to wash the zucchini and remove the skin. Then you need to carefully remove the middle of them along with the seeds. It is better not to cut vegetables in half. You should end up with neat zucchini tubes.
Then you should prepare the filling. It will make stewed zucchini in sour cream much more appetizing. The recipe indicates that for this you need to mix rice with chopped onions, minced meat and finely chopped and fried mushrooms. Next, the products must be peppered, salted and seasoned with various spices (paprika, coriander, dried basil, saffron, curry, dry adjika, etc.).
Now we can fill our zucchini with filling. However, keep in mind that the rice will swell during cooking, so do not add too much.
After this, the vegetables should be placed in a deep container and completely filled with water. Next, you need to add sour cream to the pan, close it with a lid and put on fire for about forty minutes. During this time, the zucchini should become soft, and the filling in them should be completely cooked.

This is how you can cook zucchini stewed in sour cream with rice and mushrooms. Our grandmothers used this recipe, and many consider it very successful.

Zucchini stewed in a slow cooker. Ingredients

Nowadays, it is difficult to imagine a kitchen that does not have any household appliances. Of course, the slow cooker is the most versatile of them. You can cook almost any dish in it, but stewed vegetables are especially successful. Moreover, you don’t need to use any tricks to do this - just fill the device with the necessary ingredients. In order to make zucchini stewed in sour cream in a slow cooker, you need the following:

onions - two pieces;
dill - one bunch;
sour cream - one glass;
zucchini - 800 grams;
vegetable oil - two tablespoons (tablespoons);
starch - one spoon (teaspoon);
garlic - two or three cloves;
salt, pepper - to taste.

Zucchini stewed in a slow cooker. Cooking method

First of all, you should cut the washed and peeled onions and zucchini into half rings.
Next, you need to turn on the multicooker to the “Frying” mode, heat the sunflower oil in it and fry the onions.
Now you need to add the zucchini to the bowl and fry them for five minutes along with the onions. After this, the device can be switched to the “Stew” mode, close the lid and leave the vegetables to simmer in it until they become soft. This process usually takes about fifteen minutes.
Then you need to prepare a dressing from sour cream and starch. Pour it over the prepared zucchini, add salt and pepper and bring it to a boil in a slow cooker.
Next, you need to let the dish stand for a while in the appliance, which has already been turned off, to reach the desired condition. At this time, chop the greens and grate the garlic.

After this, the zucchini stewed in sour cream in a slow cooker can be considered ready. This dish should be served warm, sprinkled with garlic and herbs.

Stewed zucchini: pros and cons

Some people really like this vegetable, while others completely ignore it. What is the reason for such an ambiguous attitude? Let's start with the fact that zucchini is a dietary product; it is actively included in the diet of those who want to lose weight. In addition, it contains many useful substances, vitamins and fiber. On the other hand, many people call this vegetable tasteless. This is partly true. However, it is precisely thanks to this feature that zucchini stewed in sour cream turns out unusually organic. They absorb the taste of other ingredients, complementing them with their own consistency and aroma. It is also a very juicy vegetable that does not require adding water when cooking. Thus, zucchini stewed in sour cream with garlic or other products will perfectly diversify your diet and bring you a lot of benefits and pleasure. Bon appetit!

I've been cooking zucchini using this recipe for about 15 years now. And we are not tired of them at all! When the zucchini season begins, zucchini stewed in sour cream is the first thing I rush to prepare.

They are excellent both from young and tender zucchini and from huge overgrown ones with hard skin and seeds. Of course, you need to remove the skin and clean out the seeds. You can use sour cream of any fat content, whichever you like best; over the years I have cooked with absolutely any kind.
You can serve such zucchini as a side dish for cutlets or fried fish; they are very tasty on their own, but my family’s favorite accompaniment for them is young boiled potatoes with butter and dill and fresh rye bread.

Total and active cooking time – 20 minutes
Cost – $2.5
Calorie content per 100 g – 73 kcal
Number of servings – 4 servings

Recipe for zucchini stewed in sour cream

Ingredients:

Zucchini – 1 kg.
Sour cream – 200 ml.
Onions – 2 pcs.
Vegetable oil– 3 tbsp.
Black pepper - to taste(ground)
Dill – 1 p.
Starch – 1 tbsp.
Salt - to taste
Sugar - to taste

Preparation:

Peel and wash the onions. Cut into thin half rings.
Heat vegetable oil in a deep and wide saucepan. Place the onion in a frying pan, lightly sprinkle it with sugar and fry until light golden brown, very lightly.

Wash the zucchini, if necessary, remove the skin. Cut in half lengthwise and remove the seeds. If the zucchini is very young and tender, you can leave the seeds. Cut the zucchini into thick slices.

Add zucchini slices to the frying pan with the onions, stir and add salt. Close the lid. Simmer the zucchini, stirring occasionally, for about 10 minutes over medium heat. They should release juice and become soft, but not fall apart. Mix sour cream with starch. If the zucchini has released little juice, you can add a little water to the sour cream. Pour the sour cream mixture into the frying pan, stir and bring to a boil over low heat. Chop the dill and add to the zucchini. Pepper and salt to taste. Serve hot or warm.

Bon appetit!

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!