Main Page
Homemade dinner
Zucchini stewed in a frying pan

Skillet-Braised Zucchini

Light, wholesome, appetizing, and downright delicious! Zucchini braised in a skillet with sour cream is a classic way to cook this vegetable. Paired with spices, it turns wonderfully fragrant. Braised zucchini works as a side dish or as a meal on its own.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Zucchini

500

Water

Butter

Dill (3 sprigs)

Sour cream

Ground coriander

0.25

Turmeric

0.25

Mixed ground pepper

0.25

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 45 % 5 g

Carbohydrates 45 % 5 g

67 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise zucchini in a skillet? Gather your ingredients. This recipe is best with young, smallish zucchini (green or yellow) that have soft seeds. For an even prettier, more colorful dish, use three kinds at once: yellow, green zucchini, and the pale-skinned variety. Pick your spices and herbs to taste. Use sour cream of any fat content, or swap in 20% cream.
Step 2:

Wash and dry the zucchini well. If they're small in diameter, slice them into rounds no more than 3/4 inch (2 cm) thick. If they're large, cut the rounds into halves or quarters.
Step 3:

Melt the butter in a deep skillet over low heat. Add the coriander and turmeric and stir. As they warm, the spices release more of their aroma and flavor.
Step 4:

Add the zucchini to the pan. Toss to coat them in the melted butter and spices.
Step 5:

Pour in the water. Add salt and pepper and stir.
Step 6:

Braise the zucchini over low heat, covered, for about 20 minutes.
Step 7:

Then stir in the sour cream. Braise the zucchini in the sour cream for another 8 minutes or so.
Step 8:

Wash and dry the dill, then chop it finely.
Step 9:

Take the finished zucchini off the heat and divide it among plates. Sprinkle with the chopped dill and serve. Enjoy!

Zucchini is one of the most popular summer and fall vegetables, right after potatoes. It's very easy to digest and has no carbs or fat, but plenty of water — which is exactly why it's a favorite for all kinds of diets. Unlike pumpkin and some other vegetables, zucchini is hypoallergenic, so puréed zucchini is one of the first foods introduced to babies. As a valuable food, it's recommended for many health conditions, being rich in vitamins, minerals, dietary fiber, and trace elements. The flesh, skin, seeds, and juice are all worth using. Zucchini originally came from the Americas — it's an ancient crop, cultivated for over 3,000 years, as archaeological digs in present-day Mexico and Peru attest.
One tip: the right pan matters — a poor choice can spoil even the best recipe. It's worth learning how to pick the ideal skillet for different dishes.
For all the tips and tricks, see the article: "Cream and Sour Cream in a Cream Sauce: How to Keep Them From Curdling."
Which zucchini work best? Choose young ones with tender skin. Wash and peel them — though you can leave a very thin skin on. If you're using more mature zucchini, cut away the tough peel and scoop out the seedy center.