We offer recipes for cooking stewed zucchini in sour cream. Dishes are obtained with a delicate texture and are simply delicious.
Zucchini stewed in sour cream with vegetables and garlic - recipe
Ingredients:
- young zucchini - 650 g;
- sweet Bulgarian pepper - 220 g;
- tomatoes - 220 g;
- garlic - 2-3 cloves;
- sour cream - 120 g;
- oregano -15 g;
- salt - to taste;
- ground black pepper - to taste;
- fresh greens - to taste;
- vegetable oil.
Preparation
Washed squash is cleaned from the peel and cut into large cubes or cubes. Tomatoes are cut into cubes, and peppers are rid of seeds and pedicels and cut into strips.
In the frying pan pour the vegetable oil, warm it well and lay the courgettes, brown them on high heat for seven minutes, a couple of times carefully mixing. Then add the peppers and tomatoes and fry another three to five minutes.
Sour cream is mixed with chopped herbs and garlic and shifted to vegetables. Season the dish with salt, ground pepper, oregano, mix and pat on a moderate fire for five minutes, closing the lid.
Such a dish can be a delicious independent snack or a wonderful side dish to meat dishes.
Zucchini stewed in sour cream with chicken and vegetables in a multivark
Ingredients:
- fillet of chicken breast - 575 g;
- young zucchini - 750 g;
- sweet bell pepper - 2-3 pcs .;
- tomatoes - 4 pcs .;
- carrots - 2 pieces;
- onion - 2 pieces;
- sour cream - 120 ml;
- vegetable oil - 75 ml;
- salt - to taste;
- ground black pepper - to taste;
- spicy herbs - to taste;
- fresh greens - to taste.
Preparation
In the capacity of the multivarka, we pour a little vegetable oil and brown the sliced and dried chicken fillet, cut into slices, setting the "Baking" mode. Then we lay half-rings of onions and fry for another seven minutes.
Wash the young zucchini and potato tubers from the rind and cut into large cubes or cubes, and peeled carrots and sweet pepper straws. We lay all the vegetables to the meat with onions, add sour cream, transfer the device to the "Quenching" mode and select the time of forty minutes. After ten minutes throw the peeled and diced tomatoes, season the dish to taste salt, ground black pepper, spicy herbs and gently mix. At the end of the cooking process, we give the stewed zucchini ten minutes to brew and serve to a table with fresh herbs.
Stuffed zucchini stewed in sour cream
Ingredients:
- zucchini large and medium - 3-4 pcs .;
- meat pork and beef - 850 g;
- onions - 1 pc .;
- rice - 200 g;
- egg - 1 piece;
- ground black pepper - to taste;
For toasting:
- a large carrot - 1 piece;
- onions - 1 pc .;
- vegetable oil - 75 ml;
- salt - to taste;
To fill:
- sour cream - 250 ml;
- tomato paste - 75 g;
- water - 1.5 liters;
- laurel leaves - 3-5 pcs .;
- peas of sweet pepper - 3-5 pcs .;
- spicy herbs - to taste;
- salt - to taste.
Preparation
Rinse the rice well and pour for a while with water. Pork and beef, cut into slices and let them through the meat grinder along with the peeled onion.
Peel the carrots and cubes of onions, peeled and grated, and fry in vegetable oil until soft and spread to the twisted meat. There, drive an egg, lay out rice, previously drained the water, throw salt,
Marrows my, peel and cut into cylinders about five to seven centimeters in height. Using a spoon, we scrape the core and fill the emptiness formed with the prepared minced meat. Put the stuffed zucchini in a cauldron or pot and pour a mixture of sour cream, tomato paste and water, to which we add salt and spicy herbs. The liquid should almost completely cover the courgettes. We throw in the pan peas of sweet pepper and laurel leaves, cover with a lid and determine on the stove. After boiling, tighten the fire to a minimum and pat the dish for thirty to forty minutes.