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Zucchini and Dill Sauce

5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people


  • 2 Zucchini small
  • 1 Onion
  • Olive oil
  • 2 Garlic cloves
  • 250 ml Cream / cooking cream
  • Salt
  • Pepper from the grinder
  • 1 bunch Chopped dill
  • Parmesan


  • Wash and clean the zucchini, cut in half lengthways and cut into crescent moons / slices 3-4 mm thick. Put the slices in a colander and lightly salt. Mix everything well and let it steep for about 15 minutes so that the liquid flows out. Then dab the slices with a paper towel.
  • Peel the onion and cut it into fine cubes. Peel and finely chop the garlic cloves. Then heat some olive oil in a large pan and sweat the onions in it until translucent. Then add the garlic. Add the zucchini slices and cook for about 5 minutes. But they shouldn't take on any color. Stir again and again in between.
  • Add the cream and stir well. Season with salt and pepper. Then add the chopped dill and Parmesan to the sauce, mix everything well and serve. Today with boiled potatoes with grilled meat.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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