Lemony Zucchini With Sour Cream and Dill
Ingredients
The sour cream mixture
-
1
cup
sour cream
-
2
cloves
garlic
-
2
Tbsp.
finely chopped dill
-
½
tsp.
Diamond Crystal kosher salt
The vinaigrette
-
1
Tbsp.
extra-virgin olive oil
-
1
lemon
zest and juice
-
1½
tsp.
Diamond Crystal kosher salt
The zucchini
-
3
large
zucchini
-
3
Tbsp.
extra-virgin olive oil
-
¼
cup
coarsely chopped dill
-
to taste
freshly ground pepper
-
to taste
flaky sea salt
Instructions
- Mix sour cream, grated garlic, finely chopped dill, and kosher salt in a bowl and spread on a platter.
- Whisk lemon zest, lemon juice, olive oil, and kosher salt in another bowl to make the vinaigrette.
- Heat olive oil in a skillet and cook zucchini slices until golden brown on both sides.
- Add coarsely chopped dill, season with salt and pepper, and toss until combined.
- Transfer zucchini to the vinaigrette and toss to coat, then serve on the platter with dill sour cream and garnish with dill sprigs and flaky salt.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
300mg
Cholesterol
20mg
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