Zucchini stewed in sour cream

Zucchini stewed in sour cream

If you do not know how to surprise the guests without spending a lot of time and effort on cooking, it makes sense to pay attention to the zucchini stewed in sour cream. This dish has a unique taste, it turns out to be gentle, light and at the same time quite nourishing. It’s easy to cook, it takes very little time. There are recipes that are suitable for every day and allow you to put out zucchini in sour cream for the festive table.

Cooking Features

To cooking dishes from zucchini can not be approached casually. After all, if you make them somehow, it is unlikely that they will please anyone with their appearance and taste. Therefore, starting to cook stewed zucchini, it does not hurt to learn a few rules.

  • The most delicious zucchini - young. 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 what to take to prepare the dish, preference is better to give young.
  • Young zucchini stew, not clearing them from the seeds and skins. But overgrown vegetables must be cleaned of both.
  • Do not add excess water to extinguish the zucchini, as they themselves contain enough liquid. If you overdo it with water, then they get wet and become shapeless. Appetizing appearance they will lose and if they exceed the recommended heat treatment time.

The recipes for cooking zucchini stewed in sour cream are not similar to one another, so you should pay close attention to the instructions given in a particular recipe.

Squash stewed in cream with garlic

Composition:

  • young zucchini - 0, 6-0, 7 kg;
  • garlic - 3 cloves;
  • carrots - 100 g;
  • onions - 100 g;
  • fresh coriander - 50 g;
  • vegetable oil - how much is needed for frying;
  • sour cream - 0, 2 l;
  • salt - to taste.

Method of preparation:

  • Wash the zucchini and cut into washers 0, 7-0, 8 cm wide.
  • Fry zucchini in oil, lightly salted them.
  • Place squash in a colander or on a wire rack to drain off excess oil from them.
  • Cut the peeled onions in small cubes.
  • Cut into thin strips or coarsely rub carrots.
  • In the remaining oil in a skillet, fry the onion and carrot for 10 minutes.
  • Add sour cream, mix well.
  • Place the fried zucchini on both sides in a deep frying pan, the same one in which they were fried.
  • Mix with fried onions and carrots in sour cream.
  • Put a skillet with zucchini on a low fire and simmer them for 10 minutes under a lid. If necessary, zucchini gently mix, trying not to damage their shape. If you notice that the zucchini begin to burn, pour in 50 ml of water, not more.
  • After the specified time, squeeze the garlic using a special press into the pan with zucchini, stir and stew the dish for another couple of minutes.
  • Sprinkle zucchini with greens just before serving.

This is one of the simplest recipes for zucchini stewed in sour cream, but the simplicity of cooking does not make the dish tasteless. Zucchini stewed with garlic, literally melt in your mouth, so better to cook them a little more.

Squash stewed in sour cream with tomatoes

Composition:

  • young zucchini - 0, 6-0, 7 kg;
  • tomatoes - 0, 25 kg;
  • Bulgarian pepper - 0, 25 kg;
  • garlic - 2 cloves;
  • sour cream - 150 g;
  • oregano - 15 g;
  • salt, greens, pepper - to taste;
  • vegetable oil - as required.

Method of preparation:

  • Wash zucchini. If they are large enough, peel them and remove the seeds from them with a spoon. Cut the zucchini in large bars or cubes.
  • Wash the tomatoes, remove the stalks, cut the seals near them. Cut it with a very sharp knife so that the juice does not flow into small cubes. It is not necessary to clean the tomatoes before this, although the most industrious housewives do this by first boiling water over the tomatoes.
  • At the peppers, cut the stalks, remove the seeds from the middle of the fruit. Cut the pepper into small squares, about 10 mm or less in size.
  • Heat oil in a deep frying pan.
  • Place squash in the pan. Sprinkle them with a little salt, oregano and other spices to your liking.
  • Place the pan on medium heat and fry the zucchini on all sides, stirring them occasionally so that they roast evenly and do not burn.
  • Reduce heat and place Bulgarian peppers and tomatoes on zucchini. Stew vegetables for 10 minutes on a quiet fire with the lid closed. Tomatoes produce juice, so you do not need to add water.
  • Squeeze garlic into sour cream. Fill the vegetables in the pan with this mixture. Continue to simmer for another 10 minutes.

Zucchini stewed in this recipe is tasty by itself and is well suited as a side dish to poultry dishes.

Zucchini stewed in sour cream with ham and cheese

Composition:

  • zucchini (better young) - 0, 7 kg;
  • ham - 0, 3 kg;
  • cheese - 100 g;
  • sour cream - 0, 2 l;
  • garlic - 2 cloves;
  • Bulgarian pepper - 0, 25 kg;
  • “curly” parsley - 3-4 sprigs;
  • cherry tomatoes - 100 g;
  • vegetable oil - how much will it take to fry;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash zucchini, clean and remove seeds, if necessary, cut into cubes of not too small size (approximately one and a half centimeters).
  • Cut the peeled Bulgarian pepper in small squares.
  • Ham, too, cut into cubes, but slightly smaller than zucchini.
  • Rub cheese on a fine grater.
  • Crush the garlic by passing through the press.
  • Sprinkle zucchini with salt and ground pepper, mix and place in a frying pan with heated oil. Fry until thin crust appears.
  • Add the pepper and fry the zucchini with it for 5 minutes.
  • Add the ham and fry for 5 more minutes.
  • Mix sour cream with garlic and grated cheese. Pour this mixture of vegetables with ham. Reduce heat, place cover on top. Simmer for 10-15 minutes.
  • Put it on a dish or arrange in portions. Garnish with parsley and tomato slices.

It is better to serve the dish made according to this recipe to be cold, however, even if you do not hold back and try it hot, you will not be disappointed.

Stuffed zucchini stewed in sour cream

Composition:

  • young squash - 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, black pepper, spicy herbs - to taste;
  • vegetable oil - how much is required for roasting carrots and onions.

Method of preparation:

  • Wash the courgettes, remove the tips, cut each zucchini across into columns 5-7 cm high. From each part, carefully remove the seeds with a teaspoon.
  • Chop onions, set aside half.
  • Grate the carrots and mix with one part of the onion.
  • Fry the carrot-onion mixture in oil until the onion is golden brown.
  • Boil rice until half cooked.
  • Mix rice with minced meat, roasted vegetables and fresh onions, salt and pepper. Start with minced zucchini.
  • Mix sour cream and tomato paste with water, pour into a pan with a wide bottom.
  • Put zucchini in the pot.
  • Sprinkle with herbs and sprinkle with salt.
  • Put the saucepan on the stove and simmer the zucchini in sour cream on a quiet fire for 30-40 minutes, depending on the size of the zucchini.

Serve stuffed zucchini well with mashed potatoes or as a separate dish. In this case, they must be poured over a cream-tomato sauce, in which they were stewed.

Zucchini stewed in sour cream is an easy-to-prepare and at the same time exquisite dish that you can eat every day and is not ashamed to offer your guests.

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