Dilled Zucchini

Submitted by evelynathens

"A nice side. Easy to make, tasty, and not very time-consuming. Popular in the czech/slovak area of Eastern Europe."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 6

ingredients

• 6 small zucchini, cut into 1/2-inch slices
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 small onion, sliced and separated into rings
• 1⁄2 teaspoon salt
• 1 dash pepper
• 1⁄2 cup sour cream (plain yoghurt may be subbed)
• 3 tablespoons minced fresh dill

directions

1. Cook and stir zucchini, onion and garlic in oil in skillet over medium heat until zucchini is light brown, 8 to 10 minutes. Season to taste with salt and pepper; remove from heat. Mix sour cream and dill; stir into zucchini mixture, until heated through.
2. This is as good at room temperature as it is hot.

Reviews

[rosslare]

Nice, easy way to serve tasty zucchini.

 

[Lalaloula]

This is a great little recipe. It comes together quickly, has a lovely flavour and can be eaten as a side to many different dishes. What more could you ask for?! :) I scaled this down to use only 1 zucchini and added it to a salad. I reserved the yogurt to add it just before serving, so it is not in the picture. It was a great addition, though.<br/>Ill certainly make this again. Thank you so much for sharing this recipe with us, evelyn!<br/>Made and reviewed for the down on the farm event in the Photo Forum and the zucchini tag game in the Spain/Portugal Forum May 2012.

 

[AttempttoChef]

WOW!! So simple and so easy and incredibly delicious! I followed Mirj's suggestion and used tomato sauce since we also do not mix meat and dairy. I was making tacos (Yumpin' Yiminy Burgers Recipe #35034) that night for the kids and my DH and I just mixed the dilled zucchini with the beef. Low carb and healthy!

 

[Mirj2338]

Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. This year this recipe was on the menu. It was the perfect green vegetable to go with a Hungarian paprika intensive meal. As I don't mix meat and dairy for religious reasons and was serving this with chicken, I left out the sour cream and added some tomato sauce instead. It was a good call, people went back for seconds and there are just enough leftovers for me to have for lunch today. Thanks, Ev, this recipe was perfect for last night!

 

[PaulaG]

Unlike Sharon, I didn't have the fresh dill. I used a good quality dried dill weed which was sprinkled over the cooked squash. In place of the sour cream, I did sub yogurt. Delicious!