Zucchini With Sour Cream And Dill Recipes

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ZUCCHINI IN DILL CREAM SAUCE



Zucchini in Dill Cream Sauce image

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

7 cups sliced zucchini (1/4-inch slices)
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

Steps:

  • In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI WITH DILL



Zucchini with Dill image

This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 pounds zucchini, julienned
2 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

  • In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

Nutrition Facts :

ZUCCHINI WITH SOUR CREAM AND DILL



Zucchini with Sour Cream and Dill image

Categories     Salad     Dairy     Herb     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Buffet     Squash     Zucchini     Summer     Chill     Sour Cream     Dill     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5

3/4 cup sour cream
1/2 cup thinly sliced sweet onion
1 tablespoon chopped fresh dill leaves
1 teaspoon sugar
1 pound zucchini (about 2 large)

Steps:

  • In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.

ZUCCHINI WITH SOUR CREAM AND DILL



Zucchini With Sour Cream and Dill image

Make and share this Zucchini With Sour Cream and Dill recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 medium sized zucchini, sliced thinly
2 teaspoons salt
3 tablespoons oil
1 finely chopped onion
2 tablespoons fresh dill or 2 tablespoons dried dill weed
1/3 cup sour cream
1 teaspoon paprika
4 1/2 teaspoons flour
3 tablespoons cold water

Steps:

  • Slice zucchini in thin even slices.
  • Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
  • Heat oil and cook onion until softened.
  • Add zucchini and dill.
  • Cook until crisp tender.
  • Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.

Nutrition Facts : Calories 186.3, Fat 14.7, SaturatedFat 3.9, Cholesterol 8.4, Sodium 1193.9, Carbohydrate 12.7, Fiber 2.8, Sugar 4.7, Protein 3.6

ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE



Zucchini with Dill Weed and Garlic-Yogurt Sauce image

This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.

Provided by Turkishcook

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 1h10m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 onion, finely chopped
1 teaspoon white sugar
4 zucchini, chopped
1 cup chopped fresh dill weed
¼ cup uncooked long grain white rice
½ cup water
salt and pepper to taste
2 cups plain yogurt
2 cloves garlic, crushed
½ teaspoon salt

Steps:

  • Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
  • Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g

BAKED SALMON WITH ZUCCHINI AND DILL CREAM



Baked Salmon With Zucchini and Dill Cream image

Another salmon recipe from the Pacific NW, this tastes good and has a great presentation. The zucchini slices are placed on the fillet to look like fish 'scales'. Great way to get kids to eat zucchini because they like the fun way it looks. This recipe is from the RSVP section of Bon Appetit from the Le Plumet Royal restaurant in the Peacock Inn, Princeton University.

Provided by lazyme

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons dry white wine
1 1/2 cups whipping cream
28 ounces salmon fillets, 1-inch thick
3 medium zucchini, thinly sliced
2 tablespoons olive oil
1/2 cup leek, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup celery root, julienned
1/2 cup red bell pepper, sliced
3 tablespoons fresh dill, chopped

Steps:

  • Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
  • Preheat oven to 350ºF. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
  • Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.

Nutrition Facts : Calories 664.9, Fat 47, SaturatedFat 22.7, Cholesterol 224.4, Sodium 214.8, Carbohydrate 14.3, Fiber 3.1, Sugar 5.3, Protein 43.8

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