It is that time of year again. Gardens are bursting forth with zucchini. If you are searching for a new recipe we have one that might just become a new favorite. Previously I wrote a blog post about the National Day called "Leave Your Zucchini on your Neighbors Porch". It's a fun quick read with a delicious blueberry lemon zucchini recipe attached. The recipe today is a side dish. It can be made with all zucchini or all summer squash (I like the look of both). It you don't do dairy, leave out the sour cream. If you don't like dill use another herb more to your liking. I love tarragon with this recipe as well. But, basil, parsley or oregano also work.
Dilly Zucchini & Summer Squash
This recipe has become our go to squash recipe in the Summer. If you eat dairy but don’t like sour cream, replace it with goat cheese, blue cheese or parmesan cheese. It can be made a few days ahead and kept in the fridge. Reheat in either the oven or micro.
1/4 cup O'Live A Little's Lemon Lovers Extra Virgin Olive Oil
3/4 cup diced sweet onion
2 large cloves of garlic minced. BTW, if you dislike chopping garlic, try this garlic chopper
1 cup chopped red and or orange pepper
7-8 cups of zucchini and summer squash trimmed and shredded. (can use all zucchini or all summer if desired)
2-3 tablespoons flour
2/3 cups sour cream
3 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup chopped fresh dill
1 teaspoon salt and pepper (or to taste)
Gather all ingredients. Dice peppers and onions and mince garlic
In food processer shred zucchini and summer squash
Heat lemon olive oil in fry pan over medium heat. Add onion and peppers and cook till softened. Stir in garlic and cook till fragrant (about 1 minute)
Add squash and cook until the squash releases excess liquid, stirring occasionally (7-10 minutes)
Stir in flour and cook for 2 minutes. If the mixture still seems too watery, add more flour and cook for an additional minute or two until desired thickness is achieved. (In next step you will be adding lemon juice and sour cream which will result in making the mixture more moist. ) Remove from heat
Stir in sour cream, lemon juice and zest, salt & pepper. Taste and adjust seasonings as desired.
Enjoy! This is also delish with a drizzle of our Lemon White Balsamic Vinegar on top!
With the leftovers I have added panko bread crumbs, some cornstarch and a bit of baking powder to make the mixture dense enough to be moldable. And then scooped the mixture into approx. 1/2 cup balls, flattened into 1/2" thick pancakes and the sautéed in Lemon Extra Virgin Olive Oil, flipping them to brown on both sides. (refrigerate the flatted pancakes until chilled before sautéing) Serve sprinkled with some crispy crumbed bacon or pancetta on the side (or inside the pancake). Also great as a side dish with eggs!
Looks amazing!! I’m going to make this tonight with the zucchini from our garden!!!