Zucchini baked in sour cream
Such a simple dish - but due to delicious sour cream and a mixture of aromatic herbs, it may well become a decoration even for a festive table.
Ingredients
Servings 4–6- 4-5 medium zucchini
- 500 g sour cream 20–25% fat
- 2-3 garlic cloves
- 2-3 sprigs thyme
- 5-7 sprigs of parsley
- 1 sprig of basil
- 1.5 cups flour
- 0.5 tsp sweet ground paprika
- freshly ground black pepper
- ghee
- salt
Cooking
Step 1
Preheat oven to 180°C. If the zucchini has a thick skin, it can be peeled. Slice the zucchini into 1 cm thick slices. Season the flour generously with salt and pepper and paprika.
Step 2
Heat up the oil in a large frying pan. Dip the zucchini slices in flour and fry in oil until golden brown on both sides. Arrange the cooked zucchini in a large baking dish slightly overlapping.
Step 3
When all the zucchini are ready, wipe the pan with paper towels and fry 2 tbsp. l. flour over low heat, stirring often, 3 minutes. The flour should turn beige. Pour flour into sour cream and mix.
Step 4
Remove stems from thyme and basil. Chop thyme, parsley and basil together with peeled garlic as finely as possible, add to sour cream and mix or beat with a blender.
Step 5
Pour the sour cream over the zucchini and place in the oven until golden brown, 25 to 35 minutes. Serve hot.