Creamy Zucchini with Carrots

Creamy Zucchini with Carrots

This seasonal vegetable food or garnish is absolutely delicious and its taste is enhanced by the sour cream. Try not to keep the zucchinis in the pan until they are soft. It's better to leave them a bit more tender and, by the time you serve them, they will be exactly as they should. Otherwise, you'll get a kind of zucchini porridge with carrots. The recipe is simple but pay attention to the small details that matter :)


2 pieces
1 piece
Sour cream
150 g
Garlic cloves
3 pieces
Salt and pepper
1 tsp
to taste
Sunflower oil
50 ml

Step by step


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.


Quantity: 500 g (2 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 15 min
Publish date:

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