Best 6 Zucchini In Sour Cream Sauce Recipes
**Zucchini in Sour Cream Sauce: A Culinary Symphony of Freshness and Delight**
In the realm of culinary delights, zucchini in sour cream sauce stands out as a beacon of simplicity, elegance, and vibrant flavors. This classic dish, rooted in the traditions of Eastern European cuisine, has captivated taste buds for generations with its harmonious blend of tender zucchini, creamy sour cream sauce, and a symphony of herbs and spices. Embark on a culinary journey as we delve into the delectable world of zucchini in sour cream sauce, exploring variations that range from the classic to the contemporary, each offering a unique twist on this timeless recipe.
**Classic Zucchini in Sour Cream Sauce:**
* Savor the essence of tradition with this classic rendition of zucchini in sour cream sauce. Fresh zucchini, sliced or diced, is sautéed until tender and infused with aromatic onions and garlic. A velvety sour cream sauce, enriched with a touch of flour or cornstarch for a luscious consistency, envelops the zucchini, creating a symphony of creamy indulgence. Seasoned with a harmonious blend of salt, pepper, and dill, this classic dish transports you to the heart of Eastern European culinary heritage.
**Zucchini in Sour Cream Sauce with Bacon:**
* Elevate the classic recipe with the smoky and savory allure of bacon. Crispy bacon bits add a delightful textural contrast to the tender zucchini and creamy sauce. The bacon's inherent saltiness enhances the flavors of the dish, creating a harmonious balance that tantalizes the taste buds.
**Zucchini in Sour Cream Sauce with Mushrooms:**
* Embark on a journey of umami-rich flavors with this variation that incorporates sautéed mushrooms. Earthy and aromatic mushrooms, such as cremini or shiitake, are the perfect partners for zucchini in sour cream sauce. Their meaty texture adds depth and substance to the dish, while their earthy notes blend seamlessly with the creamy sauce.
**Zucchini in Sour Cream Sauce with Herbs:**
* Transform the classic recipe into a vibrant herb garden by incorporating a medley of fresh herbs. Dill, parsley, chives, and basil, with their distinct aromatic profiles, add layers of complexity to the dish. The herbs' vibrant colors also enhance the visual appeal, creating a feast for the eyes as well as the palate.
**Zucchini in Sour Cream Sauce with Lemon:**
* Introduce a burst of citrusy brightness with the addition of fresh lemon juice or zest. The tangy acidity of lemon cuts through the richness of the sour cream sauce, creating a refreshing and balanced flavor profile. This variation is perfect for those who enjoy a touch of zest in their culinary adventures.
**Zucchini in Sour Cream Sauce with Cheese:**
* Indulge in a cheesy delight by incorporating grated Parmesan or crumbled feta cheese into the sour cream sauce. The salty, nutty flavor of Parmesan adds a sophisticated touch, while the tangy, creamy notes of feta create a vibrant contrast. This cheesy variation is sure to satisfy those with a love for all things cheesy.
**Zucchini in Sour Cream Sauce with Roasted Red Peppers:**
* Add a vibrant pop of color and a touch of smoky sweetness with roasted red peppers. These versatile peppers, roasted until tender and aromatic, add a delightful dimension to the zucchini in sour cream sauce. Their smoky flavor complements the creamy sauce, while their vibrant red hue makes the dish visually captivating.
**Zucchini in Sour Cream Sauce with Sun-Dried Tomatoes:**
* Embark on a Mediterranean culinary journey by incorporating sun-dried tomatoes into the sour cream sauce. These sun-kissed tomatoes, with their intense and concentrated flavors, add a burst of tangy sweetness to the dish. Their chewy texture also provides a delightful contrast to the tender zucchini and creamy sauce.
ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI FRITTERS WITH SOUR CREAM SAUCE
adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.
Provided by sofie-a-toast
Categories Vegetable
Time 25m
Yield 10 fritters
Number Of Ingredients 16
Steps:
- Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
- In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.
- Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, ginger, garlic, lemon zest, and egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
- In a large heavy skillet - cast iron is dreamy here - heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
- For the topping, if using, stir together the sauce ingredients and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.
ZUCCHINI WITH SOUR CREAM AND DILL
Categories Salad Dairy Herb Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Buffet Squash Zucchini Summer Chill Sour Cream Dill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI BAKED IN SOUR CREAM
Yummy zucchini casserole with no "cream of anything" soups. Found this in a newspaper clipping, originally credited to Phyllis Ambrose.
Provided by breezermom
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
- Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
- Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
- Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
Tips:
- Choose fresh, tender zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
- Slice the zucchini evenly: This will help them cook evenly in the sauce.
- Don't overcrowd the pan: When cooking the zucchini, make sure you do not overcrowd the pan, or they will not cook evenly.
- Use a good quality sour cream: The sour cream is a key ingredient in this dish, so make sure you use a good quality brand.
- Season the sauce to taste: Don't be afraid to add more salt, pepper, or garlic powder to the sauce to taste.
- Serve immediately: This dish is best served immediately, while the zucchini is still hot and tender.
Conclusion:
Zucchini in Sour Cream Sauce is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The zucchini is tender and flavorful, and the sour cream sauce is rich and creamy. This dish can be served as a main course or side dish, and it is sure to be a hit with the whole family.
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