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Zucchini, fried with garlic, tomatoes and sour cream

Fried Zucchini Stacks with Garlic, Tomatoes, and Sour Cream

Simple, tasty zucchini for an appetizer! The whole thing took us 20 minutes — 15 to fry the zucchini and 5 to assemble the stacks. Go ahead and make a big batch so there's enough for everyone!

Kykolka

Recipe author

Zucchini, fried with garlic, tomatoes and sour cream

Composition / ingredients

Servings:

Zucchini

Tomatoes

Sour cream

200

Garlic

Fresh herbs

Salt

Vegetable oil

Flour

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 46 % 6 g

Carbohydrates 46 % 6 g

82 kcal

GI: 71 / 0 / 29

Cooking method

Cooking time: 20 min

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In Moldovan cooking, dishes made with fresh zucchini are prepared almost year-round in all sorts of variations. Here's a recipe that took root in our family a very long time ago, and it's a regular not just on our holiday table but on everyday ones too. It comes together in two stages. Peel the zucchini, cut them into medium-thick rounds, dredge both sides generously in flour, and fry them in a heavy-bottomed skillet in preheated oil. Separately, make the garlic sauce: stir washed and finely chopped fresh herbs into the sour cream (dill is a great match), then add peeled, minced garlic. Season with salt and mix. Now for assembling the stacks: spread sauce on a zucchini round and top it with a fresh tomato, also cut into thin rounds. Spread on more sauce, then another zucchini round. Finish the top with sauce and garnish with herbs. Serve the fried zucchini cold, as an appetizer. I make this for the New Year's table, freezing the sliced zucchini ahead of time in summer — fry them frozen, without thawing first. This bright, festive, summery dish dresses up your table during the winter holidays. Let the zucchini stacks sit for a bit to soak up the sauce and get even tastier and juicier. In my long experience, an appetizer like this ends up being one of the most sought-after dishes on the holiday table, especially in winter. And if you didn't get around to freezing zucchini in summer, you can buy them at the store any time of year — that's another big plus of this recipe: it's always in season. Not only my family loves this dish, but so do all the friends who come over to celebrate with us. I'm sure you'll give it top marks! Enjoy!