Stewed Zucchini with Potatoes
Description
The dish is prepared without any unnecessary complications. When young zucchinis ripen in summer and the season of new potatoes begins, I never doubt what to cook from these vegetables—I always turn to this simple recipe for stewed zucchini with potatoes. It's very light, yet the ingredients combine so perfectly that the result is amazing: the potatoes become incredibly tender and soft, while the zucchini simply melts in your mouth. Plus, this recipe for stewed zucchini with potatoes is quite economical—all ingredients are very affordable, yet you can feed a whole crowd. My family always happily enjoys this dish, often asking for seconds, and when my loved ones are satisfied, I am happy too. The dish is ready to be served.
Instructions
- 1
Step 1
Slice the zucchini into rounds and sprinkle lightly with salt.
- 2
Step 2
Pour a small amount of vegetable oil into a frying pan. Coat the zucchini slices in flour and fry in the oil until golden brown.
- 3
Step 3
We thoroughly wash the potatoes and cut them into wedges.
- 4
Step 4
Add black ground pepper and other spices to the sour cream to your taste, salt and mix.
- 5
Step 5
In a heavy-bottomed pot, place the sliced potatoes, then sprinkle chopped green onions on top.
- 6
Step 6
Then we add the zucchini and pour the prepared sour cream sauce over everything.
- 7
Step 7
Sprinkle chopped dill over the zucchini.
- 8
Step 8
Place the pot over heat and simmer for 25–30 minutes, until the potatoes are fully cooked. After 10 minutes of cooking, taste the dish to check the salt level and add salt if necessary. Serve this dish with fish, meat, or fresh vegetables.