Zucchini in cream sauce - this year, the zucchini season is early, already after greens and other greens, I'm moving on to preparing one of my favorite vegetables. Zucchini are grateful because they do not need long heat treatment, and in combination with chicken, you can have a ready lunch in 30 minutes.
There are various possibilities for combining chicken and zucchini, and this time the inspiration for the addition was what I found in the fridge.
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Zucchini in cream sauce - Javorka Filipović - Recipes and Cookbook online
Zucchini in cream sauce - this year, the zucchini season is early, already after greens and other greens, I'm moving on to preparing one of my favorite vegetables. Zucchini are grateful because they do not need long heat treatment, and in combination with chicken, you can have a ready lunch in 30 minutes.
- 400 g carp (boned)
- 3 smaller zucchini
- 1 onion (finely chopped)
- oil (a little)
- salt (little)
- herb spice mix (to taste)
- thyme (a little)
- 150 ml sour cream for cooking
- Cut the meat into bite-sized pieces, clean and finely chop the onion. Wash the zucchini well and peel them with a paring knife, cut them into cubes and add a little salt.
Heat a little oil in a pan, I used coconut oil, add the chopped onion and sauté it briefly until it becomes glassy. Add the meat, season it with a mixture of spices and simmer covered for about 20 minutes.
- To the soft meat, add the zucchini, drained of the water they have released, and stew everything together so that the zucchini softens a little.
At the end, add sour cream, thyme and leave everything together for another 5 minutes on the stove to simmer gently.
Turn off the stove and leave the dish on it while you prepare the pasta as a side dish. - Serve zucchini as a topping for pasta, and I ate them alone with some bread and radishes as a salad.
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