Creamy Zucchini with Onions and Parsley

You wonʼt want to share this dish with anyone. Once again I am convinced: everything ingenious is simple! These zucchini are the very case when you can easily eat the entire cooked portion alone and not even notice it.
cook time: 15 min
Liam Carson
Creamy Zucchini with Onions and Parsley

Nutrition Facts (per serving)

86
Calories
7g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Sour cream (Any fat content) 5 tbsp
Parsley 20 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Dill 20 g
Young zucchini 600 g

Recipe instructions

Step 1

Step 1
Wash the young zucchini and, first cutting it lengthwise, chop it into half rings.

Step 2

Step 2
Heat vegetable oil in a frying pan and add the zucchini to fry over high heat until golden brown.

Step 3

Step 3
Peel the onion and chop into half rings.

Step 4

Step 4
Once the zucchini is browned and slightly softened, reduce the heat to medium.

Step 5

Step 5
Add chopped onion. Stir and simmer with the lid closed for about five minutes.

Step 6

Step 6
Wash fresh parsley and dill and shake from water. Finely chop. Add to the pan.

Step 7

Step 7
Add sour cream to the pan. Grate a clove of garlic on a fine grater or pass through a press. Add to the pan. Salt and pepper the ingredients and stir the dish. Simmer until the sour cream sauce begins to boil and immediately remove from heat.

Additional rubrics

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