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.

What You’ll Like About This Recipe

• Creamy without being heavy. The sour cream sauce is gently thickened with flour and cooking liquid, creating a smooth, lightly tangy coating rather than a dense cream sauce. It complements zucchini instead of masking it.
• Quick, gentle cooking. Zucchini cooks fast, and this recipe respects that. A short simmer keeps the strips tender with a bit of structure, avoiding the watery texture that often happens with overcooking.
• Balanced flavor profile. Dill, lemon juice, and a small amount of sugar work together to brighten the sauce and balance the natural bitterness of zucchini. Nothing dominates, but every element plays a role.
• Excellent for garden surplus. When fresh zucchini is plentiful, this is an easy way to use a large amount at once.

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.

How to Make It

1. Combine the zucchini, onion, water, bouillon, and dill in a wide saucepan so the vegetables cook evenly.
2. Bring the mixture to a boil, then reduce to a gentle simmer and cover to soften the zucchini without breaking it down.
3. Add the butter, sugar, and lemon juice once the zucchini is just tender, then remove from heat to prevent overcooking.
4. Whisk the flour into the sour cream until completely smooth, creating a thick but pourable mixture.
5. Gradually whisk some of the hot cooking liquid into the sour cream to temper it and prevent curdling.
6. Return the tempered mixture to the pan and heat gently, stirring, until the sauce thickens and becomes glossy.
7. Taste and adjust seasoning, then serve immediately while the sauce is smooth and creamy.

Pro Tips

• Zucchini size – Uniform strips cook more evenly and prevent some pieces from turning mushy before others are tender.
• Heat control – Keep the heat moderate once the sour cream is added. Boiling can cause the sauce to separate. Adding hot liquid slowly to the sour cream is essential for a smooth sauce.
• Seasoning check – Bouillon brands vary in saltiness. Taste before adding extra salt.

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 – Store leftovers in an airtight container for up to 3 days. Cool completely before sealing.
• Freeze – Freezing is not recommended, as the sour cream sauce may separate when thawed.
• Reheat – Warm gently over low heat, stirring often. Avoid boiling, which can cause the sauce to break.