Main Page
Fast and tasty
Zucchini in sour cream with garlic

Zucchini in Sour Cream with Garlic

A simple, budget-friendly, healthy, and delicious dish! Come harvest season, zucchini takes over the garden, so home cooks dream up all kinds of ways to use it. This easygoing vegetable is about as versatile as they come. Zucchini has a mild, neutral flavor and pairs with just about anything. And this simple dish of zucchini with sour cream and garlic comes together in literally half an hour, yet turns out delicious, wholesome, and satisfying.

Snezhana

Recipe author

Composition / ingredients

Servings:

Zucchini

Garlic

Sour cream

100

Salt

Ground black pepper

Chicken eggs

Vegetable oil

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 38 % 8 g

Carbohydrates 48 % 10 g

119 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make zucchini in sour cream with garlic? Gather your ingredients. For this dish it's best to use young zucchini — they're more tender, juicier, tastier, and higher in vitamins. Plus you don't have to peel them or scoop out the seeds, which makes prep easier. More mature zucchini works too; you'll just need to wash it, peel it, and remove the seeds.
Step 2:

Cut the zucchini into rounds no more than about ⅜ inch (1 cm) thick. Thicker pieces take longer to cook, and the zucchini may turn out a little firm. Baking the zucchini is the healthiest option, but pan-frying is easier, faster, and tastier.
Step 3:

Peel the garlic and finely chop it or press it through a garlic press. The garlic adds a bit of sharpness and a pleasant flavor to the zucchini.
Step 4:

For juicier, tastier zucchini, you can coat it in an egg batter. Crack an egg into a bowl and beat it with a fork or whisk along with a pinch of salt until smooth — it doesn't need to be foamy. Dip the zucchini rounds in the beaten egg.
Step 5:

Put a little wheat flour on a plate, then dredge the rounds in it on both sides.
Step 6:

Heat the vegetable oil in a skillet. Lay in the zucchini rounds. Season with salt and pepper to taste. Fry on both sides until golden.
Step 7:

In a separate bowl, mix the sour cream with the minced garlic. Pour the sour cream sauce over the zucchini. Cover the skillet and simmer over medium heat for about 7–10 minutes. Remove the lid and let the sauce thicken a little.
Step 8:

Transfer the zucchini to a plate. Sprinkle with fresh herbs and serve with fresh bread. Enjoy!

Any oil is only healthy up to a certain temperature — the smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge frying temperature, pick the best oil for frying, and know which oils to avoid altogether, read here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
For secrets, tips, and all the most useful advice, read the article: "Cream and sour cream in a cream sauce: how to keep them from curdling."