Zucchini And Sour Cream
A creamy zucchini dish with sour cream, cheese, and herbs, perfect for a comforting side or light main that appeals to vegetable lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Slice washed, unpeeled zucchini into thin rounds. Simmer, covered, in a small amount of water for 6 to 8 minutes, shaking the pan frequently. Drain.
- Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper, and paprika in a bowl.
- Stir over low heat to melt the cheese.
- Remove from heat and mix in chopped chives.
- Toss lightly with the cooked zucchini.
- Place in a buttered 1 1/2-quart baking dish.
- Top with bread crumbs and sprinkle with additional cheese.
- Bake in a preheated 375°F oven for 10 minutes. For refrigeration, increase baking time to 30 minutes.
Tips & Substitutions
For extra flavor, consider adding minced garlic or using different herbs like dill or basil. If you're out of sour cream, Greek yogurt is a great substitute. Adjust the seasoning to your taste, and feel free to mix in other vegetables like bell peppers or spinach for added nutrition. This dish is a fantastic side for grilled meats or pairs beautifully with Vicki'S Pecan Pie for a well-rounded meal.
Serving Suggestions
Serve this dish warm, garnished with additional chives or a sprinkle of fresh herbs for a pop of color. It pairs wonderfully with grilled chicken or fish, making it a versatile side for any meal. For a complete vegetarian meal, serve alongside a fresh salad or with crusty bread to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be cautious to avoid overcooking, which can make the zucchini mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Sour Cream contains roughly 177 calories, with 3g protein, 14g carbohydrates, and 12g fat. It is a good source of vitamin C (19% of the Daily Value) and vitamin A (16% of the Daily Value). Note that it is relatively high in sodium, at 486mg per serving (21% 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 it's best to use fresh zucchini for optimal texture, you can use frozen zucchini if necessary. Just be sure to thaw and drain it well before cooking to avoid excess moisture in the dish.
How can I make this dish lighter?
To lighten this dish, consider using low-fat sour cream or Greek yogurt instead of regular sour cream. You can also reduce the amount of butter used or substitute it with olive oil for a healthier fat option.
What can I serve with Zucchini and Sour Cream?
This dish is a great accompaniment to grilled meats, such as chicken or steak. It also works well with a side of roasted potatoes or a light salad to balance the creaminess. For a comforting dinner, serve it alongside All-American Cornbread.
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).