Zucchini baked in sour cream is a delicious and versatile dish that can be enjoyed as a main course or a side dish. The combination of tender zucchini, creamy sour cream, and savory seasonings creates a flavorful and satisfying dish that is sure to please everyone at your table. With just a few simple steps and a handful of everyday ingredients you can easily create this classic comfort food in the comfort of your kitchen.
Let's cook with our recipes!
BAKED ZUCCHINI
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
- To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
ZUCCHINI CAKES WITH HERB SOUR CREAM
"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
- Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
SOUR CREAM ZUCCHINI BREAD
This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.
Provided by Sharon123
Categories Quick Breads
Time 1h35m
Yield 2 loaves(or 3-4 mini loaves)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
- Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
- In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
- Add the dry ingredients slowly to the egg mixture.
- When thoroughly mixed, add the sour cream and vanilla.
- Finally, mix in the shredded zucchini, nuts and/or raisins.
- Pour the mixture into the two loaf pans (or mini pans).
- Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
- If baking mini loaves, adjust time to about 50 to 60 minutes.
- Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it.
- Enjoy!
Nutrition Facts : Calories 3075.2, Fat 159.7, SaturatedFat 25.4, Cholesterol 299.1, Sodium 2488.8, Carbohydrate 378.3, Fiber 13.2, Sugar 214, Protein 44.3
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI BAKED IN SOUR CREAM
Yummy zucchini casserole with no "cream of anything" soups. Found this in a newspaper clipping, originally credited to Phyllis Ambrose.
Provided by breezermom
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
- Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
- Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
- Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.
ZUCCHINI SOUR CREAM CASSEROLE RECIPE - (4/5)
Provided by oldbklady
Number Of Ingredients 7
Steps:
- Steam zucchini for 5 minutes. Preheat oven to 350 degrees. Combine sour cream and butter in a small saucepan and cook over medium low heat until butter melts, stirring constantly. Remove from heat. Stir in cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream mixture and cracher csrumbs in a greased shallow baking dish, repeat layers. Bake for 20-25 minutes.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BAKED ZUCCHINI PARMESAN
Steps:
- Preheat oven to 400 degrees
- Slice zucchini slices (about 1/2″ thick)
- Place zucchini in a large bowl and drizzle with olive oil
- Shake to coat zucchini with olive oil
- Add parmesan cheese, salt and pepper.
- Shake to coat.
- Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
- Sprinkle with an additional 2 tablespoons of parmesan cheese
- Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.
Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ZUCCHINI WITH SOUR CREAM AND DILL
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
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.
Tips:
- Choose medium-sized zucchini for a tender texture and fewer seeds.
- Slice the zucchini evenly so that they cook uniformly.
- Use a sharp knife to cut the zucchini to prevent tearing.
- Pat the zucchini slices dry with a paper towel to remove excess moisture.
- Season the zucchini slices liberally with salt and pepper to enhance their flavor.
- Use a non-stick baking dish or grease the dish with cooking spray to prevent the zucchini from sticking.
- Arrange the zucchini slices in a single layer in the baking dish to ensure even cooking.
- Pour the sour cream mixture over the zucchini slices, ensuring that they are evenly coated.
- Bake the zucchini in a preheated oven at 350°F for 25-30 minutes, or until the zucchini is tender and the sour cream mixture is bubbly.
- Sprinkle the grated Parmesan cheese over the zucchini slices and continue baking for 5-10 minutes, or until the cheese is melted and golden brown.
- Serve the zucchini immediately as a side dish or as a main course with a salad or roasted potatoes.
Conclusion:
Zucchini baked in sour cream is a versatile and delicious dish that can be enjoyed as a side dish or as a main course. The combination of tender zucchini, creamy sour cream, and melted Parmesan cheese creates a flavorful and satisfying dish that is sure to please everyone. With its simple ingredients and easy preparation, this recipe is a perfect choice for busy weeknight meals or special occasions. Whether you are looking for a quick and easy side dish or a hearty and comforting main course, zucchini baked in sour cream is sure to become a family favorite.
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