Sautéed Zucchini with Cream

Name: Sautéed Zucchini with Cream
Total time: 3000 s
Yield: Serves 6 servings
Ingredients: 6 small zucchini (very green and tender, sliced); 1/2 onion (sliced); 2 cups sour cream (about 1/2 liter); 1 clove garlic (finely minced); 3 tablespoons tomato puree; 1 cup shredded cheese (such as Manchego, Gouda, Gruyère, or Parmesan); as needed Butter,; 1 tablespoon chicken bouillon powder; 1 cup canned corn kernels; 1 pinch dried oregano

lenny @cook_1102490

MEXICO

I chose this recipe because at home I make zucchini in many different ways every week. This dish is extremely simple and very delicious.

lenny @cook_1102490

MEXICO

I chose this recipe because at home I make zucchini in many different ways every week. This dish is extremely simple and very delicious.

Saved

Ingredients

50 minutes

Serves 6 servings

6small zucchini (very green and tender, sliced)
1/2onion (sliced)
2 cupssour cream (about 1/2 liter)
1 clovegarlic (finely minced)
3 tablespoonstomato puree
1 cupshredded cheese (such as Manchego, Gouda, Gruyère, or Parmesan)
as neededButter,
1 tablespoonchicken bouillon powder
1 cupcanned corn kernels
1 pinchdried oregano

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Steps

50 minutes

1

In a hot skillet, melt about 3 tablespoons of butter. Sauté the onion first, then add the garlic, and finally the zucchini. Once the zucchini changes color, add the tomato puree and then the corn kernels.
2

Next, add the sour cream, chicken bouillon powder, and a pinch of oregano. Let it cook for about 8 minutes or until the zucchini is tender but not falling apart. Finally, add the shredded cheese and cover the skillet so it melts.
3

Serve as a main dish or as a side for breaded cutlets or fish. The mixture should be creamy—not too dry, but not too runny.