Zucchini with sour cream and garlic. Zucchini stewed in sour cream with garlic

A completely simple and tasty, tender, nutritious zucchini dish that can help out the hostess any day if she has zucchini and needs to be disposed of. So, today we have zucchini stewed in sour cream with garlic, a recipe with a photo. Such zucchini are quickly prepared, willingly eaten by households, they can be prepared for any porridge, potatoes or meat, and simply with bread for a snack, with a cup of tea.

Ingredients:

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

Cooking:

Initially, we will wash the zucchini, if they are young - just wipe them with a towel, if they are old - we will clean them, remove the seeds, cut them into circles that are not thick, about half a centimeter.

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

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

We cut the onion, and in the second frying pan (or after the zucchini are fried - in the same one), fry.

Remove the fried zucchini to a plate. As soon as everyone is fried, and the onion is ripe, we will lay them back in the pan.

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

We take sour cream, add salt, add pepper, dilute it with water so that the sauce becomes like kefir, add garlic, pre-chopped, and pour zucchini.

Now it remains to put them out. If thinly sliced ​​and fried heavily, then 5 minutes is enough, just then you need to insist for another 10 minutes so that the vegetables are saturated with sour cream sauce. If you cut it thickly, fried it slightly - then increase the stewing time a little, look at the state of the zucchini - they should become soft, but not spread, so that they still keep their shape.

Also let it brew a little, exchange tastes, and you can serve. If you boil mashed potatoes for such zucchini, there will be a hearty lunch, if rice or buckwheat is an excellent healthy dinner.

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

An excellent appetizer that can be served cold, warm or hot. The article contains several recipes for this dish. We wish you success in the culinary field!

Useful properties of zucchini

Who said that a hearty meal can only be prepared with meat? This is not true. For those who like to eat delicious food, but watch their figure, we can recommend the zucchini. Pancakes, compotes, various snacks and even jam are made from it.

What are the health benefits of this vegetable? Zucchini contains B vitamins, pectins, carbohydrates, carotene, proteins and ascorbic acid, as well as mineral salts of iron, calcium, magnesium and potassium. Dishes prepared from it are well absorbed by the body. With regular use of zucchini, the intestines and joints are cleansed, and the skin condition improves. This vegetable can be included in the diet of people on a diet. After all, its calorie content is 20 kcal / 100 g.

Stewed zucchini in sour cream: a recipe for a slow cooker

Grocery list:

• flour;
• tomatoes - 5-6 pcs.;
• sour cream packaging;
• lavrushka - 2-3 leaves;
• two zucchini (medium size);
• spices;
• a little olive or sunflower oil;
• 2-3 cloves of garlic.

Cooking:

1. We wash the zucchini with tap water, peel it. Cut the pulp into circles, scald in flour and send to the pan. Fry in oil until golden brown.

2. While the zucchini is cooking, let's process the tomatoes. They must be washed and cut into slices.

3. Peel the garlic, chop with a knife.

4. Put half of the fried zucchini into the multicooker bowl. Salt. We also send tomatoes and garlic there. Pour in sour cream. And completes it all with a layer of zucchini. We close the lid. We find in the menu and start the "Extinguishing" mode. The timer should run for 60 minutes. Immediately after the beep, put the dish on plates and serve. Chopped greens are perfect as a decoration. can be served as an independent dish or serve as an addition to a side dish.

in the oven

Grocery set:

• medium bulb;
• 100 g sour cream;
• dill;
• small zucchini - 2 pcs.;
• 1 clove of garlic;
• spices;
• 2 tbsp. a spoonful of vegetable (unrefined) oil.

Practical part:

Step #1. Wash and clean the zucchini. Cut the pulp into circles. We put them in a deep bowl, add oil and spices. Salt. These ingredients must be mixed well.

Step #2. We clean the onion and garlic. We grind them. Dill can be simply chopped with a knife.

Step #3. Place the zucchini in a baking dish. Sprinkle them with a mixture of garlic, onion and dill. Lay out the zucchini pieces again. Sprinkle again with the mixture.

Step number 4. In a separate bowl, dilute sour cream with water. Pour the mixture over the zucchini.

Step number 5. We close the form with foil. We send it, along with the contents, to a preheated oven. Bake for 20 minutes at 200 degrees. Then we get the form. Take off the foil. But that's not all. Zucchini in sour cream with garlic should stay in the oven for another 20 minutes. Now they can serve the dish on the table and start tasting it. We wish you bon appetit!

in sour cream

Ingredients:

• 3 cloves of garlic;
• spices;
• 150 g of sour cream of any fat content;
• two medium sized zucchini

Cooking:

1. Above, we talked about how zucchini is baked in sour cream with garlic in a slow cooker and oven. And now we will consider another way. For this we need a frying pan. The dish will be prepared from young zucchini. You don't need to clean them. Just wash the vegetables in running water and cut into strips.

2. Put the chopped zucchini in a pan and fry using oil. Add spices and minced garlic. Salt.

3. Fry the zucchini, stirring them constantly. As soon as they are browned, you can pour the dish with sour cream. Reduce the fire to the minimum value. We cover the pan with a lid. We pinpoint 5-10 minutes. Our fragrant dish is ready.

Finally

Now you know, in sour cream with garlic in many ways. Both an experienced cook and a novice hostess can easily cope with this task.

If you don’t know how to surprise your guests without spending a lot of time and effort on cooking, 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 is 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 festive table.

Cooking features

The preparation of zucchini dishes should not be approached casually. After all, if you make them somehow, then it is unlikely that they will please anyone with their appearance and taste. Therefore, when starting to cook stewed zucchini, it does not hurt to learn a few rules.

• The most delicious zucchini are young ones. 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 take for cooking, it is better to give preference to young ones.
• Young zucchini are stewed without peeling them from seeds and skins. But overgrown vegetables must be cleaned of both.
• Do not add extra water when simmering zucchini, as they themselves contain enough liquid. If you overdo it with water, they will get wet and become shapeless. They will lose their appetizing appearance even if the recommended heat treatment time is exceeded.

Recipes for cooking zucchini stewed in sour cream are not similar to one another, therefore, close attention should be paid to the instructions indicated in a particular recipe.

Zucchini stewed in sour cream with garlic

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

Cooking method:

• Wash the zucchini and cut into 0.7–0.8 cm wide washers.
• Fry the zucchini in oil, lightly salting them at the same time.
• Place the zucchini in a colander or on a wire rack to drain excess oil.
• Chop 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.
• Put the zucchini fried on both sides in a deep frying pan, you can in the same one in which they were fried.
• Mix with fried onions and carrots in sour cream.
• Put the frying pan with zucchini on low heat and simmer them for 10 minutes under the lid. Stir the zucchini gently, if necessary, being careful not to damage their shape. If you notice that the zucchini is starting to burn, pour in 50 ml of water, no more.
• After the specified time, squeeze the garlic into the pan with zucchini using a special press, mix and simmer the dish for another couple of minutes.
• Sprinkle green zucchini just before serving.

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

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 needed.

Cooking method:

• Wash the zucchini. If they are large enough, peel them and scoop out the seeds with a spoon. Cut the zucchini into large bars or cubes.
• Wash the tomatoes, remove the stalks from them, cut out the seals near them. Cut with a very sharp knife so that the juice does not flow out into small cubes. It is not necessary to peel the tomatoes before this, although the most hardworking housewives do this by first dousing the tomatoes with boiling water.
• Cut off the stems of the peppers and remove the seeds from the middle of the fruit. Cut the pepper into small squares, which are about 10 mm or slightly smaller.
• Heat oil in a deep frying pan.
• Put the zucchini in the pan. Sprinkle them with a little salt, oregano, and other seasonings of your choice.
• Place the skillet over medium heat and brown the zucchini on all sides, stirring occasionally to ensure they brown evenly and do not burn.
• Reduce the heat and put the bell peppers and tomatoes to the zucchini. Simmer the vegetables for 10 minutes over low heat with the lid closed. The tomatoes will release their juices, so you don't need to add water.
• Squeeze garlic into sour cream. Pour this mixture over the vegetables in the pan. Continue simmering them for another 10 minutes.

The zucchini stewed according to this recipe is delicious on its own and is well suited as a side dish to 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 it take to fry;
• salt, black ground pepper - to taste.

Cooking method:

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

This recipe is best served 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 - how much is needed to fry carrots and onions.

Cooking method:

• Wash the zucchini, remove the tips, cut each zucchini across into columns 5-7 cm high. Carefully remove the seeds from each part with a teaspoon.
• Chop the onion, set aside half.
• 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 rice until half cooked.
• Mix rice with minced meat, fried vegetables and fresh onions, salt and pepper. Start with the minced zucchini.
• Mix sour cream and tomato paste with water, pour into a saucepan with a wide bottom.
• Place the zucchini in a saucepan.
• Sprinkle everything with herbs and salt a little.
• Put 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 an independent dish. At the same time, they must be poured with sour cream and tomato sauce, in which they were stewed.

Zucchini stewed in sour cream is an easy-to-prepare and at the same time delicious dish that can be eaten every day and is not ashamed to offer guests.

Calories: Not specified
Time for preparing: Not specified

Zucchini stewed in sour cream with garlic, the recipe with a photo of which I offer, turns out to be both tender and tasty, so be sure to cook them as soon as possible.
Since childhood, I have been very fond of zucchini, and a certain variety. I really like their delicate, slightly cucumber taste, and I am happy to cook various dishes and snacks from them, both in summer and in 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 real name was Larisa, and for a long time I was sure that this was her real name - Lyalya Nikolaevna. So, in addition to communication, grandmother and aunt Lyalya also cooked delicious dinners for the whole family. Especially, I liked zucchini stewed in sauce, which were scattered from the table first. And all because they were very tasty, moderately spicy and spicy and seasoned with garlic and sour cream sauce.
A lot of time has passed since then, and we still gather in the summer at the dacha and in the season of zucchini we cook this wonderful, one might say family dish. True, I slightly changed the recipe, 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, then you definitely need to 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 stew them for 10-15 minutes. At the end I add chopped garlic, herbs and sour cream. Such a dish can be both a main dish and 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 tablespoons,
- water - 100 ml,
- vegetable oil - 2-3 tablespoons,
- wheat flour - 1-2 tablespoons,
- fresh dill greens - 1-2 sprigs,
- sea salt or table salt,
- spices - to taste.

Recipe with photo step by step:

If the zucchini is still young, then just wash them and dry them with a towel. In older fruits, we cut the peel with a vegetable peeler.
Next, cut the zucchini into medium-sized cubes. Sprinkle wheat flour on a plate and coat the zucchini in it.




Pour oil into a preheated pan, and then spread the zucchini and fry on all sides until golden brown over high heat.




Reduce the heat and sprinkle the zucchini with salt, spices, also add water. Simmer the dish under the lid for another 15 minutes.




Finely chop the washed dill and, together with chopped garlic, add to the zucchini 5 minutes before readiness.
Next, add sour cream, mix the dish and serve. Here you will get such zucchini stewed in sour cream with garlic.






Enjoy your meal!
Still very tasty

Do you think this is a side dish or an addition to it. Many people have different opinions on this. But if you look, then both sides are right. 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 be mushrooms, tomatoes, bell peppers, green peas, tomato sauce. The most delicious zucchini stewed in sour cream are obtained from young fruits.

Ingredients:

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

Sour cream stewed zucchini - recipe

Prepare vegetables for stewing. Peel onions and carrots. Onion cut into cubes.

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

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

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

Stir the onions and carrots with a spatula while frying so that the vegetables do not burn.

Now is the time to add the zucchini.

Mix them with onions and carrots.

Pour the garlic into the skillet with the zucchini. Squeeze the garlic through a press.

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

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

Stir zucchini. Simmer on low heat for another 5 minutes.

Zucchini stewed in sour cream. A photo