Zucchini in the oven with sour cream
0
6565
Kitchen
European
Calorie content
130.6 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
8.3 gr.
Fats *
13.1 gr.
Carbohydrates*
3.3 gr.
Summer and autumn are the best times to enjoy the taste of vegetables. We prepare salads from them, stew, marinate, bake. Today we will cook baked zucchini with sour cream sauce. We will have a light summer-style dish under a thin cheese crust with spicy notes of garlic and thyme aroma.
Ingredients
Cooking process
For the preparation of our dish, we choose young zucchini, which still have soft skin and have not formed seeds. We wash the zucchini and cut off the ends on both sides. Cut the zucchini into slices 1.5-2 cm thick. Sprinkle them with salt and let them lie down for a while so that the zucchini will let the juice go, it will need to be drained.
Put the zucchini in a baking dish and pepper. It is best to choose a larger diameter shape and lay out the zucchini in one layer so that they are baked well. It is not worth stacking zucchini in several layers - the upper layers will not bake, and with an increase in the cooking time, the lower layer may burn.
Using a silicone spatula, spread the sour cream on the zucchini and evenly distribute so that each piece is covered with sauce. Grate the cheese on a coarse grater and sprinkle the zucchini with it. We put the zucchini to bake in an oven preheated to 200 degrees for 20 minutes. When ready, a golden brown crust should appear on the cheese.
