Zucchini and Sour Cream

I’m growing zucchini this year and struggling to find some recipes we like other than zucchini bread. This was one was a hit with me and one child. The other didn’t care for it. You win some; you lose some. I used sour cream tonight because I had it, but I would have readily substituted yogurt if I didn’t, since I’ve been making my own each week.

1 Tbs butter
1 1/2 cups chopped zucchini
1/2 cup diced onion
salt and pepper to taste
1/2 cup sour cream

Melt the butter over medium heat, then add the onion and cook until softened, about 5 minutes. I used some frozen diced onion since I didn’t feel like I needed a whole onion. My kids aren’t crazy about onions. For myself, I could easily have doubled the onion.

Add the diced zucchini and cook, covered, for another 5 minutes or so, stirring occasionally. Turn the heat down to low, salt and pepper to taste, then add the sour cream. Stir the sour cream in and keep warm until serving.



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