Creamy Zucchini with Carrots

Peel and wash the carrots and zucchinis. Cut them into rounds (the zucchinis into semicircles or quarters) about 2-3 mm thick.

Heat the oil in a saucepan.

Add the carrots first and cook for about 5 minutes, stirring 1-2 times in the meantime.

Then put the zucchinis, stir and cook over high heat for another 5 minutes.

We are cooking the vegetables over higher heat so that they will brown and won't release juice.

That's how they should be - a bit brown, and the zucchinis should be even more crunchy.

Now stir in the finely chopped garlic.

And the sour cream. Mix well and simmer for another 5-7 minutes.

Season with salt and pepper to taste. Turn off the heat.

This dish is good to eat right away, hot, warm or even cold.

You can serve it as such or with meat, rice, potatoes, buckwheat etc.

Enjoy!