Composition / ingredients
Step-by-step cooking
Step 1:
How to put out zucchini in a frying pan? Prepare the ingredients. The most delicious according to this recipe will be young medium-sized zucchini (ordinary or zucchini) with soft seeds. To make the dish even more beautiful and colorful, you can use three types of zucchini of different colors at once: yellow, zucchini and ordinary with pale green skin. Choose the composition of spices according to your taste, as well as herbs. Take sour cream of any fat content, you can replace it with 20% cream.
Step 2:
Wash and dry the zucchini thoroughly. If the zucchini is small in diameter, then cut it into circles no more than 2 cm thick. If the squash is large, then additionally cut the circles into halves or quarters.
Step 3:
Heat the butter in a deep frying pan over low heat. Add the coriander and turmeric. Mix it up. Heating up, the seasonings will give more of their flavor and taste.
Step 4:
Put the zucchini in the pan. Mix them with melted butter and spices.
Step 5:
Pour in the water. Add salt and pepper, mix.
Step 6:
Simmer the zucchini on low heat under the lid for about 20 minutes.
Step 7:
Then add sour cream, mix. Simmer the zucchini with sour cream for about 8 more minutes.
Step 8:
Wash the dill, dry it and chop it finely.
Step 9:
Remove the finished zucchini from the fire, put it on plates. Sprinkle with chopped herbs and serve. Enjoy your meal!
Zucchini is probably the most purchased product in summer and autumn after potatoes. They are very easily digested, do not contain carbohydrates and fats. But there is a lot of water in it. In this connection, zucchini is very popular for various diets.
Unlike pumpkin and some other vegetables, zucchini is hypoallergenic, so zucchini puree is included in the first complementary foods for babies.
As a valuable food product, zucchini is recommended for use in many diseases, it contains a lot of vitamins, minerals, dietary fiber and trace elements. It is useful to use its pulp, skin, seeds and juice.
Zucchini was brought to us from South America, although it also grows in Central America and North America. This is an ancient culture, known for more than 3,000 years, as evidenced by archaeological excavations conducted on the territory of modern Mexico and Peru. Zucchini was especially revered and highly valued as a food plant by the indigenous population of America. In Europe, the first zucchini appeared only in the XVII century. imported as exotic plants and exclusively as exotics, they began to be grown at first only in botanical gardens, and only its seeds, which were distinguished by a good taste, were eaten. In Russia, zucchini began to be grown 100 years later, only in the middle of the XVIII century.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Caloric content of the products possible in the composition of the dish
- Sour cream of 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
- Zucchini - 23 kcal/100g
- Turmeric - 325 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
