Zucchini and Zucchini Puree

Ingredients

Zucchini 2

Zucchini 1

Green onion 2

Garlic 1 clove

Sour cream 200 g

Flour 1 tbsp

Peel the zucchini and zucchini and grate them coarsely. Chop the onion (or onion).

Fry the onion in olive oil (or vegetable oil) until fragrant, then add the grated zucchini and zucchini. Let it simmer briefly and add ground red paprika. Stir and simmer until tender. Meanwhile, mix the flour and sour cream thoroughly until smooth, avoiding lumps.

Pour the prepared sour cream over the cooked zucchini and stir well. Chop the garlic and dill directly into the pan. If you're making soup, thin it out with cream; if you're making a side dish, leave it as is.

Simmer for 5-8 minutes, stirring constantly. Don't forget to add salt. Now your zucchini and squash puree is ready. Serve it with meat in sauce. This dish is delicious even cold.

Enjoy!