Zucchini With Sour Cream & Dill

4
Servings
90m
Prep Time
15m
Cook Time
1h 45m
Ready In


"Paprikas Weiss Hungarian Cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (333.5 g)
  • Calories 320.3
  • Total Fat - 24.8 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 34.4 mg
  • Sodium - 1921.7 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.8 g
  • Protein - 14.1 g
  • Calcium - 119.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 42.6 mg
  • Thiamin - 0.4 mg

Step 1

Slice zucchini in thin even slices. Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour.

Step 2

Drain off the liquid in bottom of the bowl.

Step 3

Heat oil and cook onion until softened. Add zucchini and dill. Cook until crisp tender.

Step 4

Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.

Tips & Variations


No special items needed.

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