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Young zucchini with onion and parsley with sour cream

Young Zucchini with Onion and Parsley in Sour Cream

A dish you won't want to share with anyone! Once again I'm reminded that the best things are the simplest. These zucchini are exactly the kind of thing you can polish off in one sitting without even noticing.

UnicornSteak

Recipe author

Young zucchini with onion and parsley with sour cream

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Composition / ingredients

Servings:

Young zucchini

600

Vegetable oil

Onion

Parsley

Dill

Sour cream (any fat content)

Garlic

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 50 % 6 g

Carbohydrates 42 % 5 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Wash the young zucchini, halve them lengthwise, and slice into half-moons.
Step 2:

Heat the vegetable oil in a skillet and add the zucchini. Fry over high heat until the edges are golden.
Step 3:

Peel the onion and slice it into half-moons.
Step 4:

Once the zucchini are browned and slightly softened, reduce the heat to medium.
Step 5:

Add the sliced onion. Stir and simmer, covered, for about 5 minutes.
Step 6:

Rinse the fresh parsley and dill and shake off the water. Finely chop and add to the pan.
Step 7:

Add the sour cream to the pan. Grate one garlic clove on a fine grater or press it in. Season with salt and pepper and stir. Simmer just until the sour cream sauce shows the first sign of bubbling, then take it off the heat right away.

Young zucchini at their milky-tender stage are ideal for this dish. Larger ones have a different flesh and a completely different flavor — they need peeling and seeding, and are better saved for something like a stew with carrots and tomatoes. Young zucchini, on the other hand, pair beautifully with garlic, dill, and a delicate sour cream sauce. Beyond the herbs, salt, and a pinch of ground hot pepper, I don't think this dish needs any other spices or add-ins. I used a red onion here so the finished dish would look more colorful and appetizing, but you can easily swap it for a regular onion or a couple of shallots. The sour cream can be anywhere from 10% to 30% fat — it barely changes the taste. That said, a really rich, farm-style sour cream will only make the dish better, giving it a more tender, creamy flavor. Honestly, I was happy to eat these zucchini on their own, splitting them into two full meals — and I'll definitely make them again. Enjoy!