Zucchini With Sour Cream & Dill
Recipe: #18736
April 30, 2015
Categories: Side Dishes, Hungarian, No Eggs, Vegetarian, Zucchini, Sour Cream, Kosher Dairy, Vegetarian Dinner, more
"Paprikas Weiss Hungarian Cookbook"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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