Creamed Zucchini With Dill
Creamed zucchini with dill offers a creamy, tangy side dish with fresh dill flavor, perfect for summer meals or as a vegetable accompaniment for family dinners.
Ingredients
Instructions
- Shred seeded zucchini squash into a large bowl, leaving skin on if tender.
- Cover with cold water and add 1/4 cup salt. Let soak for 15 minutes, then drain thoroughly.
- In a Dutch oven or large heavy skillet, sauté chopped onion in oil or butter until translucent.
- Add vinegar, 1 cup water, sugar, and drained zucchini to the skillet.
- Cook, covered, for about 30 minutes or until tender.
- Thicken the mixture lightly with flour mixed with 1/4 cup water.
- Stir in sour cream and heat gently, avoiding boiling.
- Add dill weed to taste before serving.
Tips & Substitutions
For best results, use fresh, tender zucchini for a sweeter taste. If you prefer, substitute Greek yogurt for sour cream for a lighter version. If you want a deeper flavor, try adding garlic or a pinch of nutmeg. You can also enhance the dish with other herbs like thyme or basil, depending on your preference.
Serving Suggestions
Serve this creamed zucchini as a side dish alongside grilled meats or as part of a vegetarian meal. It pairs beautifully with dishes like Ground Chuck Casserole or Mammy'S Creamed Chicken On Rice for a comforting family dinner. Garnish with extra dill or serve with crusty bread for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the creamed zucchini over low heat on the stove, stirring occasionally to prevent curdling. You may need to add a splash of water or broth to maintain the creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Zucchini With Dill contains roughly 3145 calories, with 10g protein, 38g carbohydrates, and 338g fat. It is an excellent source of iron (112% of the Daily Value), calcium (56% of the Daily Value), and potassium (30% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the creamed zucchini a day in advance. Just follow the recipe up to step 7, then store it in the refrigerator. Reheat gently before serving to ensure it stays creamy and delicious.
What can I serve with creamed zucchini?
Creamed zucchini is versatile and complements a variety of dishes. Consider pairing it with roasted chicken, fish, or a hearty pasta. It also works well on a buffet table with other sides like Pineapple-Tomato-Egg Salad for a refreshing contrast.
Is it possible to freeze creamed zucchini?
While you can freeze creamed zucchini, the texture may change upon thawing. If you decide to freeze it, allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently, stirring frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).