A nice side. Easy to make, tasty, and not very time-consuming. Popular in the czech/slovak area of Eastern Europe.
- Ready In:
- 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
- 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.
- This is as good at room temperature as it is hot.
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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.
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!
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!