Zucchini with sour cream and hot pepper
5 servings
45 minutes
Zucchini with sour cream and hot pepper is a harmony of delicate flavor and spicy heat. This recipe, typical of European cuisine, embodies simplicity and sophistication, allowing the natural taste of vegetables to shine through. Tender slices of zucchini soaked in sour cream gain softness and a creamy texture, while spices and chili pepper add a light fiery note. The roots of such a combination can be found in Mediterranean culinary traditions, where fresh vegetables are paired with dairy products and spices to create vibrant, rich dishes. It can be served as a standalone dish or as a side to meat and fish. This is an ideal option for lovers of delicate vegetable textures with spicy depth that warms the soul and delights the palate.
1
Cut the zucchini into slices.
- Zucchini: 750 g
2
Peel the tomatoes and remove the seeds, then cut them into wedges.
- Tomatoes: 350 g
3
Place all ingredients in a heat-resistant dish. Close the lid tightly and cook on low heat for 30 minutes. Stir the vegetables occasionally. The finished zucchini should be soft and fully absorb the sour cream, with no liquid left in the dish. Do not add spices to the hot dish.
- Zucchini: 750 g
- Tomatoes: 350 g
- Black peppercorns: 6 pieces
- Fresh cilantro (coriander): 4 stems
- Fresh mint: 2 pieces
- Cinnamon: 0.3 piece
- Carnation: 4 pieces
- Chili pepper: 2 pieces
- Sour cream: 100 g
- Salt: to taste