I found a zucchini recipe that Stas likes!
It wasn’t a huge surprise, though – this dish contains dill and sour cream (the 2 components of what I call ‘Russian crack’). If I haven’t mentioned this before in my blog, I have a theory that no Russian can resist dill or sour cream. This irresistableness (is that a word?) increases tenfold when the two are combined.
Anyway, on to the recipe…
Dilled Zucchini
equivalent of 6 small zucchini, cut into 1/2-inch slices
3 tablespoons fresh dill, chopped
1/2 cup sour cream (I used a combo of 1/4 cup fat free and 1/4 cup regular)
2 garlic cloves, minced
1 small onion, sliced and separated into rings
2 tablespoons olive oil
salt
pepper
1. Heat olive oil in a skillet over medium heat. Add zucchini, garlic, and onion and cook for 8-10 minutes (or until zucchini is light brown), stirring occasionally.
zucchini and onions, before going into the pan
zucchini and onions: before
zucchini and onions: after
2. Season to taste with salt and pepper; remove from heat.
3. Mix the sour cream and dill; stir into the zucchini mixture.
sour cream and dill mixture
the finished side dish
4. Serve warm or at room temperature.
serves 6
(Weight Watchers points will depend on the type and amount of sour cream you use – adjust accordingly)
