Zucchini stewed in sour cream. Fried zucchini with sour cream and garlic sauce Stuffed zucchini stewed in sour cream

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.

Video recipe for the occasion:

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 serve 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.

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!

Why is it worth preparing this particular dish? Because it turns out to be satisfying and, despite the ease of preparation (even beginners can make it), quite aromatic and tasty.

A wide variety of recipes allows you to choose the option for yourself. In addition, zucchini is an ingredient that can easily be combined with many other foods, thereby creating new and unique dishes and flavors.

Benefits and harms

They are the basis of the dish and are rich in fiber, which improves the functioning of the gastrointestinal tract. In addition, they contain vitamins A, C, group B, and a number of useful elements such as calcium, phosphorus, magnesium, zinc, and folic acid.

They reduce the level of bad cholesterol in the blood, improve the functioning of the heart and brain. Since they contain iron, they enrich the blood with oxygen and can be used in the prevention of anemia.

Diuretic effect is another merit of this product. Restoring water-salt balance, strengthening the immune system, improving skin condition, removing toxins - all these points relate to the beneficial properties of zucchini.

A lot of oil is used for frying. Therefore, it is better not to include vegetables prepared in this way in the diet of those who want to lose excess weight and those for whom fatty foods are contraindicated. People with chronic gastritis or individual intolerance to this product should not eat zucchini, especially raw ones.

Difficulty, cooking time

Fried zucchini with garlic is one of the simplest dishes. It does not require complex techniques, expensive or unusual ingredients, so not only culinary masters, but also beginners can prepare it. It will take about 15-20 minutes to prepare 4 servings.

Food preparation

Before cooking, you need to peel the garlic, rinse the zucchini thoroughly, remove the peel and, if necessary, remove the seeds. Cut off the top and back. Some people prefer to cook with the peel on. This is possible if the fruit is young and the peel is soft.

How to cook fried zucchini with garlic?

For 4 servings you will need:

1 small zucchini;
1 clove of garlic;
60 g vegetable oil;
a pinch of black pepper;
salt to taste.

Step-by-step preparation

Pour some oil into a small container and add chopped garlic. Leave for 5-10 minutes.
Cut the vegetable into thin slices. If you want the slices to be completely cooked, make them no more than 5 mm wide. Sprinkle with salt and pepper.
Fry on both sides until golden brown.
Carefully place the fried pieces on a plate.
Add aromatic oil to the dish.

The energy value is about 94 kcal, of which 1.2 g are proteins, 5.7 g are fats, 9 are carbohydrates.

Cooking options

With mayonnaise

According to the recipe described above, you need to cook zucchini and make a sauce for it. To do this, you need to finely chop the garlic or grate it on a fine grater (another option is to use a press), then mix with mayonnaise. Add some pepper.

To add freshness and bright aroma, you can use finely chopped herbs, such as parsley. After cooking, coat the top of the zucchini with the prepared sauce.

With sour cream

The sauce is prepared in the same way as the previous one. It is advisable to take low-fat sour cream, because it turns out to be quite high in calories. In addition to garlic, you can use all-purpose seasoning or others depending on your tastes.

With tomatoes

Prepare sauce for fried zucchini. As a base, you can choose mayonnaise, sour cream, yogurt, then add finely chopped garlic and herbs if desired. Pepper, lightly salt. Place a little sauce on the finished vegetable, then add tomatoes, cut into slices or quarters.

With egg

Beat the egg. Add salt, seasonings, such as herbes de Provence or a mixture of peppers. Put some garlic. First dip the sliced zucchini into the egg mixture, then roll in flour and fry.

With nuts

Finely chop parsley or other herbs, garlic, walnuts. Add a little vegetable oil or sour cream to them. Add salt and mix thoroughly. Place the resulting sauce on the finished dish.

With dill and mayonnaise

Mix mayonnaise with finely grated garlic. Add chopped dill there. Mix and decorate zucchini with this sauce.

With garlic and cheese

Grate hard cheese on a fine grater. Mix it with mayonnaise, finely chopped garlic and herbs. Salt and pepper. Place on prepared vegetables.

A variation of zucchini baked with tomatoes and cheese. Video:

Breaded

Beat the egg. Add mayonnaise or sour cream (if you choose sour cream, you need to add a little salt). Stir thoroughly. Gradually add flour and mix well so that no lumps form. Add spices as desired. Dip chopped vegetables in batter and fry.

In flour

Cut the zucchini into slices and leave for 10-20 minutes to remove excess juice. Then roll them in sifted flour and fry in oil.

In the oven

Cut the vegetables into thin slices, then place on a greased baking sheet. Lightly salt. Place a little onion, cut into rings, on each piece. Place sauce on top. For it, mix sour cream and egg. Add finely grated cheese and pepper there. Bake for about 30 minutes in the oven (temperature – 180 degrees).

There is another delicious recipe. Place chopped zucchini on a baking sheet, lightly sprinkled with salt. Place thinly sliced tomatoes on top, then add grated cheese. To make the dish more satisfying, you can use, for example, cream sauce. Cook the dish for about a quarter of an hour at a temperature of 180 degrees.

Using the same principle, you can use it as a filling.

When cooking you need to take into account some nuances:

For frying, you can use not only sunflower, but also olive, linseed or other types of oil. You can make a flavorful version, which will make the dish very delicious. To do this, you need to fry the chopped garlic, and when the oil acquires an aroma, remove it. Fry the zucchini in the resulting oil.
The dish is perfectly complemented with cilantro, green onions, cheese, mushrooms or tomatoes.
Semolina or flour is used as breading. It is recommended to dip the slices in the breading right before frying to ensure an even crust.
Batter goes great with this vegetable. The consistency should be like thick sour cream.
To get an appetizing and crispy crust, you need to fry without covering it with a lid.
An excellent addition is, for example, sour cream or mayonnaise. Hot accents (pepper and other spices) are suitable and will create a special zest.
To add a touch of sophistication to the dish, you can sprinkle the zucchini with lemon juice and leave for 5 minutes, then fry. Lemon will refresh the dish, add piquancy and originality.
Do not fry the vegetable for too long, otherwise it will absorb too much oil. Don't forget that the cooking time for young zucchini is shorter.
Don't use too much oil. It is better to remove excess fat at the end of cooking with a paper towel.
The zucchini dish is served both hot and cold.

step by step recipe with photos

Zucchini is a fairly easy vegetable to prepare. It cooks quickly, becoming juicy and soft, and also fries quickly. To make a tasty dish, you can roll the zucchini in a special batter when frying, or you can roll it in flour, so to speak, both simply and inexpensively. And for additional taste, we’ll make a sour cream and garlic sauce, it will give the fried zucchini a sharpness and piquancy.

Ingredients

1 medium zucchini
1/3 cup flour
refined sunflower oil for frying

For the sauce:

3 tbsp. l. sour cream
3-4 cloves of garlic (if you like it spicier, take more)

Preparation

1. To prepare this dish, it is better to choose young zucchini; they still have a milky skin and small seeds that can be eaten. But ripe vegetables will also work.

We eat the zucchini and peel off the skin. Cut it into small rings about 1 cm thick.

2. If you don't eat the seeds, now is the time to remove them, although this is not necessary. Salt the zucchini and mix the pieces.

Place a frying pan with sunflower oil on the fire to heat up. While it is heating up, pour the flour into a convenient deep bowl. Dredge each ring thoroughly in flour and transfer to hot oil.

3. Fry the zucchini over high heat without a lid. This will allow it to set quickly and become crispy. Then turn the pieces over, reduce the heat and simmer under the lid for 3-4 minutes. Important: do not overcook, otherwise the rings will turn into mush. As soon as the pulp has become soft, increase the heat and fry the zucchini until golden brown.