epicurious4.8
Lemony Zucchini With Sour Cream and Dill
Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.
👥 2 Servings⏱️ Prep & Cook: 40 min👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●pan
📝 Preparation Steps
1
Mix 1 cup sour cream, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped dill, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until well combined; spread evenly over a platter and set aside.
sour cream1 cup. finely chopped dill, plus ¼ cup coarsely chopped dill; plus torn sprigs for serving2 Tbsp
2
Whisk zest and juice of 1 lemon, 1 Tbsp. extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Set vinaigrette aside.
Zest and juice of 1 lemon. extra-virgin olive oil, divided4 Tbsp
3
Heat remaining 3 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange 3 large zucchini (about 1½ lb.), sliced into 1"-thick rounds, in a single layer and cook, undisturbed, until deep golden brown underneath, about ⏱️ 5 minutes. Turn over and cook until deep golden brown on the other side, about ⏱️ 5 minutes.
. extra-virgin olive oil, divided4 Tbsplarge zucchini (about 1½ lb.), sliced into 1"-thick rounds3
4
Add ¼ cup coarsely chopped dill to pan, season with kosher salt and freshly ground pepper, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat.
Freshly ground pepperlarge zucchini (about 1½ lb.), sliced into 1"-thick rounds3
5
Using a large slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter some dill sprigs over, sprinkle with flaky sea salt, and season with pepper.
large zucchini (about 1½ lb.), sliced into 1"-thick rounds3sour cream1 cupFlaky sea salt
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