→ Zucchini stewed in sour cream is a light dish of delicious vegetables. Zucchini stewed in sour cream and garlic Cook zucchini with sour cream

Zucchini stewed in sour cream is a light dish of delicious vegetables. Zucchini stewed in sour cream and garlic Cook zucchini with sour cream

Do you think this is a side dish or an addition to it? Many people have differing opinions on this matter. But if you look at it, both sides are right here. in sour cream can be an excellent side dish for meat and fish dishes. Or become an addition to side dishes of cereals and potatoes. From the very name of the dish it becomes clear that it is prepared from zucchini and sour cream. Additional ingredients may include mushrooms, tomatoes, bell peppers, green peas, and tomato sauce. The most delicious zucchini stewed in sour cream comes from young fruits.

Ingredients:

  • Zucchini - 2 pcs.,
  • Sour cream - 3-4 tbsp. spoons,
  • Onion - 1 pc.,
  • Carrots - 1 pc.,
  • Sunflower oil,
  • Salt - on the tip of a teaspoon,
  • Dill - a couple of sprigs,
  • Garlic - 2-3 cloves,
  • Ground black pepper - a pinch.

Zucchini stewed in sour cream - recipe

Let's prepare the vegetables for stewing. Peel the onions and carrots. Cut the onion into cubes.

Carrots, just like onions, can be cut into small cubes or grated. I prefer to grate carrots.

Peel the garlic. Here I want to note that garlic will give the dish a characteristic aroma. If you don't like garlic, then don't add it. Wash and finely chop the dill. The shape of cutting zucchini for stewing in sour cream can be completely different. These can be bars, circles, slices, cubes. That is, you can cut it the way you like best. In this recipe I cut the zucchini into slices.

Saute the onions and carrots in sunflower oil for no more than 5 minutes over low heat.

While frying, stir the onions and carrots with a spatula so that the vegetables do not burn.

Now is the time to add the zucchini.

Mix them with onions and carrots.

Add the garlic to the pan with the zucchini. Squeeze the garlic through a press.

Add sour cream. Sour cream with any percentage of fat content is suitable for stewing zucchini. So, with sour cream with a high percentage of fat content, zucchini will turn out more tasty than with a low percentage. And if you take sour cream with a low fat content, you will get a more dietary dish.

Pour in half a glass of water, this way you will get a sour cream sauce in which the zucchini will be stewed. Add salt and ground black pepper to taste. You can use any other spices along with ground black pepper.

Stir in the zucchini. Simmer over low heat for another 5 minutes.

Zucchini stewed in sour cream. Photo

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 features

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.

  • The most delicious zucchini is the young one. For some dishes, only they are suitable, although there are recipes that allow you to stew larger vegetables. It should be borne in mind that even if the recipe allows the use of overgrown zucchini, but you have a choice of which ones to use for preparing the dish, it is better to give preference to young ones.
  • Young zucchini is stewed without removing seeds and skin. But overgrown vegetables need to be cleaned of both.
  • Do not add excess water when stewing zucchini, as they themselves contain enough liquid. If you overdo it with water, they will become soggy and shapeless. They will also lose their appetizing appearance if the recommended heat treatment time is exceeded.

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.

Zucchini stewed in sour cream and garlic

  • young zucchini – 0.6–0.7 kg;
  • garlic – 3 cloves;
  • carrots – 100 g;
  • onions – 100 g;
  • fresh cilantro – 50 g;
  • vegetable oil - as much as needed for frying;
  • sour cream – 0.2 l;
  • salt - to taste.

Cooking method:

  • Wash the zucchini and cut into discs 0.7–0.8 cm wide.
  • Fry the zucchini in oil, adding a little salt.
  • Place the zucchini in a colander or on a wire rack to drain off any excess oil.
  • Cut the peeled onion into small cubes.
  • Cut into thin strips or coarsely grate the carrots.
  • In the remaining oil in the pan, fry the onions and carrots for 10 minutes.
  • Add sour cream, mix well.
  • Place the zucchini fried on both sides in a deep frying pan, possibly the same one in which they were fried.
  • Mix with fried onions and carrots in sour cream.
  • Place the frying pan with the zucchini on low heat and simmer for 10 minutes under the lid. If necessary, stir the zucchini carefully, being careful not to damage its shape. If you notice that the zucchini is starting to burn, pour in 50 ml of water, no more.
  • After the specified time has passed, use a special press to squeeze the garlic into the frying pan with the zucchini, stir and simmer the dish for another couple of minutes.
  • Sprinkle the zucchini with greens just before serving.

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.

Zucchini stewed in sour cream with tomatoes

  • young zucchini – 0.6–0.7 kg;
  • tomatoes – 0.25 kg;
  • bell pepper – 0.25 kg;
  • garlic – 2 cloves;
  • sour cream – 150 g;
  • oregano – 15 g;
  • salt, herbs, pepper - to taste;
  • vegetable oil - as much as needed.

Cooking method:

  • Wash the zucchini. If they are large enough, peel them and remove the seeds with a spoon. Cut the zucchini into large bars or cubes.
  • Wash the tomatoes, remove their stems, cut out the seals near them. Cut into small cubes with a very sharp knife so that the juice does not leak out. It is not necessary to peel the tomatoes before this, although the most hardworking housewives do this after first pouring boiling water over the tomatoes.
  • Cut off the stems of the peppers and remove the seeds from the middle of the fruit. Cut the pepper into small squares, about 10 mm in size or slightly smaller.
  • Heat the oil in a deep frying pan.
  • Place the zucchini in the pan. Sprinkle them with a little salt, oregano and other seasonings of your choice.
  • Place the frying pan over medium heat and brown the zucchini on all sides, stirring occasionally to ensure they cook evenly and don't burn.
  • Reduce heat and add bell peppers and tomatoes to the zucchini. Simmer the vegetables for 10 minutes over low heat with the lid closed. The tomatoes will release juice, so there is no need to add water.
  • Squeeze the garlic into the sour cream. Pour this mixture over the vegetables in the pan. Continue simmering them for another 10 minutes.

Zucchini stewed according to this recipe is delicious on its own and goes well as a side dish with poultry dishes.

Zucchini stewed in sour cream with ham and cheese

  • zucchini (preferably young) – 0.7 kg;
  • ham – 0.3 kg;
  • cheese – 100 g;
  • sour cream – 0.2 l;
  • garlic – 2 cloves;
  • bell pepper – 0.25 kg;
  • “curly” parsley – 3–4 sprigs;
  • cherry tomatoes – 100 g;
  • vegetable oil - how much will be needed for frying;
  • salt, ground black pepper - to taste.

Cooking method:

  • Wash the zucchini, peel and remove seeds if necessary, cut into cubes that are not too small (about one and a half centimeters).
  • Cut the seeded bell pepper into squares.
  • Cut the ham into cubes too, but slightly smaller than the zucchini.
  • Grate the cheese on a fine grater.
  • Crush the garlic by passing it through a press.
  • Sprinkle the zucchini with salt and ground pepper, stir and place in a frying pan with heated oil. Fry until a thin crust appears.
  • Add the pepper and fry the zucchini with it for 5 minutes.
  • Add the ham and fry for another 5 minutes.
  • Mix sour cream with garlic and grated cheese. Pour this mixture over the vegetables and ham. Reduce heat and place a lid on top. Simmer for 10–15 minutes.
  • Place on a platter or divide into serving bowls. Garnish with parsley and tomato slices.

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.

Stuffed zucchini stewed in sour cream

  • young zucchini – 0.6–0.7 kg;
  • minced meat – 0.3–0.4 kg;
  • rice – 100 g;
  • onions – 0.2 kg;
  • chicken egg – 1 pc.;
  • carrots – 100 g;
  • sour cream – 150 ml;
  • tomato paste – 30 g;
  • water – 0.75 l;
  • salt, ground black pepper, herbs - to taste;
  • vegetable oil - as much as needed for frying carrots and onions.

Cooking method:

  • Wash the zucchini, remove the ends, cut each zucchini crosswise into columns 5–7 cm high. Carefully remove the seeds from each part with a teaspoon.
  • Chop the onion and set half aside.
  • Grate the carrots and mix with one part of the onion.
  • Fry the carrot-onion mixture in oil until the onions are golden brown.
  • Boil the rice until half cooked.
  • Mix rice with minced meat, fried vegetables and fresh onions, add salt and pepper. Stuff the zucchini with the resulting minced meat.
  • Mix sour cream and tomato paste with water and pour into a saucepan with a wide bottom.
  • Place the zucchini in a saucepan.
  • Sprinkle everything with herbs and add a little salt.
  • Place the pan on the stove and simmer the zucchini in sour cream over low heat for 30–40 minutes, depending on the size of the zucchini.

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 completely simple and tasty, tender, nutritious dish made from zucchini, which can help out the housewife any day if she has collected zucchini and needs to dispose of it. So, today we have zucchini stewed in sour cream and garlic, recipe with photo. These zucchini cook quickly, are readily eaten by household members, they can be prepared with any porridge, potatoes or meat, or simply with some bread for a snack or a cup of tea.

Ingredients:

  • 2 zucchini
  • 2 heaped spoons of sour cream
  • 2 cloves garlic
  • 1 onion
  • salt, ground pepper
  • a little refined oil for frying zucchini
  • glass of water
  • a couple of spoons of flour

Preparation:

Initially, we will wash the zucchini, if it is young, we will simply wipe it with a towel, if it is old, we will peel it, remove the seeds, and cut it into thin, about half a centimeter, circles.

Prepare the flour in a plate, cut the onion into half rings.

Now we take two frying pans (you can get by with one, using them alternately).
Add the zucchini (immediately before frying, otherwise the juice will be released), dip in flour and fry lightly in hot oil until golden brown.

Chop the onion and fry in a second frying pan (or after the zucchini is fried in the same frying pan).

Remove the fried zucchini to a plate. Once everything is fried and the onions are ripe, we will put them back in the pan.

One layer, onion on top, then a second layer.

Take sour cream, add some pepper, dilute with some water so that the sauce becomes like kefir, add previously chopped garlic, and pour in the zucchini.

Now all that remains is to stew them. If you cut it thinly and fry it deeply, then 5 minutes is enough, you just need to let it sit for another 10 minutes so that the vegetables are soaked in the sour cream sauce. If you cut it thickly and fried it lightly, then increase the simmering time a little, look at the condition of the zucchini - they should become soft, but not spread out, so that they still hold their shape.

Let it brew for a bit, exchange flavors, and serve. If you add some mashed potatoes to these zucchini, it will be a hearty lunch; if you add rice or buckwheat, it will be an excellent healthy dinner.

Our zucchini, stewed in sour cream sauce, seasoned with garlic, is ready, ask your household to come to the table, bon appetit!

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.

 

 
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