A lighter version of the traditional French cuisine should definitely be on your summer table! Fast, tasty and healthy - but just a stew of zucchini.
Cut the zucchini, without peeling, lengthwise into quarters. Then cut across into 2.5–3 cm pieces.
Crush, peel and mince the garlic. Put the parsley leaves on the garlic and chop it too. Cut tomatoes into medium cubes.
Heat up the melted butter in a saucepan. Over high heat, quickly fry the zucchini until golden brown, sprinkle with flour, salt and pepper, fry a little more.
Pour the sour cream over the zucchini, reduce the heat to medium, stir and bring to a boil. Add tomatoes and parsley with garlic, heat through, remove from heat and serve.