Creamy Zucchini with Carrots

This recipe was automatically translated from Romanian. View original here
Creamy Zucchini with Carrots

A delicious vegetable food or garnish is seasonal, sour cream gives it a very good taste. Do not tend to keep the zucchini until they become softer in the pan, it is good to be a little firmer and when serving they will be exactly as they should be. Otherwise you will get a kind of zucchini porridge with carrots, the recipe is simple but like any other attention to small details, which matters.


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


Wash, peel the carrots and zucchini, cut them into rounds (pumpkins, semicircles or quarters) of the appropriate thickness, about 2-3 mm.

Heat the oil in a pan.


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


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

The vegetables must be cooked over a slightly higher heat so that they brown and do not leave the juice.


That's how it should be, a little brown, but even more crunchy pumpkins.


Now add the finely chopped garlic.


And sour cream, mix well and simmer for another 5-7 minutes.


Season with salt, pepper to taste and turn off the heat.


You are good immediately, hot, warm or even cold.

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

Good appetite!

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

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