Zucchini And Dill
A light, flavorful zucchini dish with dill, onions, and creamy sour cream, perfect for a fresh side or vegetarian main that highlights summer produce.
Ingredients
Instructions
- In a saucepan, combine zucchini, onion, water, salt, bouillon, and dill weed. Bring to a boil.
- Reduce heat and simmer, covered, for 5 minutes until tender.
- Do not drain.
- Add butter, sugar, and lemon juice. Remove from heat.
- Blend flour into sour cream.
- Stir about half of the hot liquid into sour cream.
- Return the mixture to the pan.
- Cook until bubbly and thick.
Tips & Substitutions
For a richer flavor, consider adding a pinch of garlic powder or fresh garlic when sautéing the onions. If you're out of dill weed, fresh dill can be used as a substitute; just double the amount. You can also use vegetable broth in place of chicken bouillon for a vegetarian option. For a creamy texture, ensure the sour cream is at room temperature before blending.
Serving Suggestions
Serve this zucchini and dill dish as a side to grilled meats or alongside a fresh salad for a light meal. It pairs beautifully with Chicken Breasts Colletta or can be served over rice or pasta for a heartier option. Consider garnishing with fresh dill or a sprinkle of paprika for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to maintain a smooth consistency. If too thick, add a splash of water or broth to loosen the mixture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Dill contains roughly 248 calories, with 9g protein, 50g carbohydrates, and 2g fat. It is an excellent source of calcium (26% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 2113mg per serving (92% 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 use frozen zucchini for this recipe?
While fresh zucchini works best for texture, you can use frozen zucchini if necessary. Just be sure to thaw and drain excess water before cooking to avoid a watery dish. Adjust cooking times as frozen zucchini may require slightly longer to become tender.
What should I do if the sauce is too thick?
If the sauce becomes too thick, simply add a small amount of water or broth to achieve your desired consistency. Stir well and heat gently to incorporate the liquid without compromising the flavor. This will help maintain the dish's creamy texture.
Is there a way to make this dish vegan?
Yes, to make this dish vegan, substitute the butter with a plant-based alternative and use a dairy-free sour cream. You can also replace the chicken bouillon with vegetable bouillon for a fully vegan version. The dish will still be deliciously creamy and flavorful.
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).