Zucchini in sour cream sauce is a comforting, creamy side dish you’ll make again and again! The recipe is also an excellent way to use your summer bounty of zucchini. It’s a snap to prepare and cook, too. Just simmer zucchini strips with the aromatics, dill, and seasonings until just tender, whip up the easy sour cream sauce mixture, add it to the zucchini, and cook for another minute or two.
Serve this zucchini dish with steaks, grilled or fried chicken, baked salmon, pork chops, or your Sunday roast beef or chicken.
Tips
- Avoid overcooking the zucchini. If the zucchini strips are thin, they might need a little less time. They shouldn’t be soft and floppy. They should have some texture to match the creamy sour cream sauce.
- Have all ingredients sliced, chopped, measured, and ready. It’s so much easier to have everything at hand when you begin cooking. If you’re measuring and gathering things while the zucchini is simmering, you could risk overcooking it.
- Make sure you temper the sour cream sauce before adding it to the pan. Whisking some of the hot liquid into the sour cream and flour mixture “tempers” the sauce. If you don’t temper it, your sauce could curdle.
Recipe Variation Ideas
- Summer Squash: Replace the zucchini with summer squash, or use half zucchini and half summer squash for extra color.
- Aromatics: Amp up the flavors by adding a minced garlic clove and extra onions to the pot.
- Vegetables: Add another vegetable to the pot with the zucchini. Try snow peas, trimmed and sliced, or strips of colorful bell peppers. Sautéed mushrooms may be added near the end of cooking time.
How to Store
- Refrigerate cooled leftovers in an airtight container within 2 hours.
- Reheat in a saucepan over low to medium-low heat until hot and bubbling.
- Freezing isn’t recommended because sour cream tends to separate when frozen and then defrosted.
Zucchini In Sour Cream Sauce
Add some creaminess to your zucchini dishes with this delicious zucchini in sour cream sauce recipe. Simple and satisfying.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 to 6 servings 1x
- Category: Zucchini, Side Dish
- Method: Simmer
- Cuisine: American
Ingredients
- 2 pounds zucchini (cut into strips)
- 1/2 cup water
- 1/4 cup finely chopped onion
- 1 chicken bouillon cube or granules
- 1/2 teaspoon dried dill
- 2 tablespoons melted butter
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons flour
- 1/2 cup sour cream (full fat)
Instructions
Prep Ingredients: Prepare and measure the ingredients and have them ready. 
Cook the Zucchini: Combine the zucchini strips, onion, water, salt, bouillon, and dill in a large saucepan or Dutch oven; bring to a boil over medium-high heat. Reduce heat, cover the pan, and simmer for 5 minutes or just until the zucchini is tender. Do not drain. Add butter, sugar, and lemon juice. Remove from heat. 
Finish the Dish: In a medium bowl, whisk the flour with the sour cream until smooth. Working quickly, whisk about half of the cooking liquid into the sour cream mixture. Return the sour cream mixture to the saucepan and continue cooking, stirring, until the sauce is thick and bubbly. Taste and adjust the seasonings as needed.
Serve: Transfer the zucchini and sour cream sauce to a serving dish. Enjoy! 
