Zucchini In Sour Cream Sauce

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.

Ingredient Notes

• Zucchini: Medium zucchini sliced into short strips or spears work best for quick and even cooking.
• Onion: Adds sweetness and depth; yellow or sweet onions are both good choices.
• Bouillon cube: Chicken or vegetable bouillon gives the simmering liquid a boost of savory flavor.
• Sour cream: Full-fat sour cream creates a rich, creamy texture — light sour cream may curdle.
• Dill: A traditional herb pairing with zucchini; use dried dill weed or substitute fresh if available.
• Flour: Helps thicken the sauce once mixed with sour cream and tempered properly.

Steps to Make Zucchini in Sour Cream Sauce

1. Prep and simmer: Slice the zucchini into even strips or short spears and combine them in a saucepan with onion, bouillon, water, dill, and salt. Bring the mixture to a boil, then lower the heat and simmer until the zucchini is tender but not mushy.
2. Add butter and flavorings: Once cooked, stir in the butter, sugar, and lemon juice, then remove the pan from heat.
3. Make the sour cream sauce: Whisk the sour cream and flour together in a small bowl. Temper the mixture by slowly adding a bit of hot liquid from the pan while whisking constantly.
4. Thicken and serve: Return the mixture to the saucepan and cook over medium-low heat just until thickened and creamy. Taste and adjust the seasoning if needed, then transfer to a serving dish and enjoy warm.

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.