Composition / ingredients
Step-by-step cooking
Step 1:
Wash the young zucchini and, first cutting lengthwise, chop into half rings.
Step 2:
Heat the vegetable oil in a frying pan and put the zucchini to fry on high heat until ruddy barrels.
Step 3:
Peel the onion and chop it into half rings.
Step 4:
Once the courgettes are browned and softened slightly, reduce the heat to medium.
Step 5:
Add chopped onion. Stir and simmer under a closed lid for about five minutes.
Step 6:
Wash fresh parsley and dill and shake from the water. Finely chop. Add to the pan.
Step 7:
Add sour cream to the pan. Grate a clove of garlic on a fine grater or pass it through a press. Add to the pan. Add salt and pepper to the ingredients and mix the dish. Simmer until the first signs of sour cream sauce boiling and immediately remove from heat.
Of course, young zucchini of milk ripeness will be good for this dish.
Large vegetables already have a different consistency of pulp, and a completely different taste. They need to be peeled from the hard peel and the seeds removed. It is better to save such "adult" zucchini for stew with carrots and tomatoes, for example.
Young zucchini are perfectly combined with garlic, dill and a delicate sour cream sauce. In addition to herbs, salt and a pinch of ground hot pepper, in my opinion, no more spices and supplements are needed here.
When cooking, I used a head of red onion to make the dish look more contrasting and appetizing in the end. But red onions can be easily replaced with a head of ordinary onions or a couple of heads of shallots.
Sour cream can have a fat content ranging from ten to thirty percent. It will have little effect on the taste.
But if you take a really fat, farm sour cream, then the dish will only benefit in the end and will taste more tender and creamy.
To be honest, I was happy to treat the resulting zucchini as an independent dish, dividing them into two full meals. And I will definitely cook them again.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Young zucchini - 24 kcal/100g
