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Zucchini With Sour Cream and Dill

Recipe #124117 | 1 hour | 30 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Dienia B.

Paprikas Weiss Hungarian Cookbook

Posted on: May 31, 2005

Print Recipe

Ingredients

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

    • Directions

    1. 1
      Slice zucchini in thin even slices.
    2. 2
      Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
    3. 3
      Heat oil and cook onion until softened.
    4. 4
      Add zucchini and dill.
    5. 5
      Cook until crisp tender.
    6. 6
      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.

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    Nutrition Facts

    Serving Size 1 (270g)

    Recipe makes 4 servings

    Calories 186
    Calories from Fat 132 (70%)
    Amount Per Serving %DV
    Total Fat 14.7g 22%
    Saturated Fat 3.9g 19%
    Monounsaturated Fat 4.0g
    Polyunsaturated Fat 6.0g
    Trans Fat 0.0g
    Cholesterol 8mg 2%
    Sodium 1193mg 49%
    Potassium 598mg 17%
    Total Carbohydrate 12.7g 4%
    Dietary Fiber 2.8g 11%
    Sugars 4.7g
    Protein 3.6g 7%
    Vitamin A 814mcg 16%
    Vitamin B6 0.5mg 24%
    Vitamin B12 0.1mcg 1%
    Vitamin C 35mg 59%
    Vitamin E 2mcg 8%
    Calcium 60mg 6%
    Iron 1mg 5%

    detailed view...

    how is this calculated?

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