Lemony Zucchini With Sour Cream and Dill
Searing Zucchini: A Flavorful Twist to a Summery Herb Delight
Indulge in the flavors of seared zucchini chunks with a zesty dilly sour cream. With a touch of garlic and the freshness of dill, this recipe is a refreshing and vibrant addition to your summer meals.
Searing Zucchini: A Flavorful Twist to a Summery Herb Delight | Recipe
Have you ever tried searing zucchini? If not, you're missing out on a culinary delight that brings out the best in this summer vegetable. By cutting zucchini into chunky pieces and giving them a hard sear, you can develop lots of exterior texture and deep color while minimizing sogginess. Trust us, it's a game-changer.
But what takes this dish to another level is the dilly sour cream that provides a cooling and garlicky counterpart to the seared zucchini. If dill isn't your favorite herb, don't worry. You can easily substitute it with another tender summery herb like basil. A handful of basil leaves instead of dill would also be excellent in this recipe.
Now, let's jump into the ingredients and steps to create this mouthwatering dish:
- 1 cup sour cream
- 2 garlic cloves, finely grated
- 2 tbsp. finely chopped dill, plus ¼ cup coarsely chopped dill (plus torn sprigs for serving)
- 2 ½ tsp. Diamond Crystal or 1 ½ tsp. Morton kosher salt, divided, plus more to taste
- Zest and juice of 1 lemon
- 4 tbsp. extra-virgin olive oil, divided
- 3 large zucchini (about 1 ½ lb.), sliced into 1"-thick rounds
- Freshly ground pepper
- Flaky sea salt
1. In a medium bowl, combine the sour cream, grated garlic, finely chopped dill, 1 ½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, lemon zest, and half of the lemon juice. Mix well and set aside for the flavors to meld.
2. Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Add half of the zucchini rounds to the skillet, making sure they are in a single layer. Season with salt and pepper.
3. Cook the zucchini for about 4-5 minutes until they develop a deep golden brown color. Flip the zucchini and cook for an additional 4-5 minutes until they are tender.
4. Transfer the seared zucchini to a plate and repeat the process with the remaining zucchini rounds, using the remaining 2 tbsp. of olive oil.
5. Once all the zucchini is cooked, arrange them on a serving platter. Drizzle the remaining lemon juice over the zucchini and sprinkle with flaky sea salt to taste.
6. Take the dilly sour cream mixture and dollop it over the seared zucchini. Garnish with the coarsely chopped dill and torn dill sprigs for an added touch of freshness.
Now that you have this exquisite dish ready, it's time to indulge in the flavors of seared zucchini and the zesty dilly sour cream. The combination of the crispy seared exterior and the creamy, tangy sauce will leave your taste buds tingling with delight.
So, whether you're looking to impress your friends at a summer cookout or simply want to elevate your weeknight dinner, this seared zucchini recipe is a winner. Experiment with different herbs, or stick to the classic dill, and enjoy the vibrant flavors of this seasonal delight.
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