Zucchini is one of my favorite vegetables (it’s technically a fruit because it comes from a flower) to plant in our garden, it grows like crazy and we always have an abundance. Zucchini is perfect for those who like to enjoy seasonal vegetables cooked in a variety of ways.
Zucchini can be prepared using a variety of cooking techniques, including boiled, grilled, stuffed, fried or sautéd. When cooking zucchini, I most often either fry it or make a vegetable stew.
In Hungary dishes made from summer squash are generally seasoned with dill, in this recipe, however, parsley is the dominant spice that pairs well with garlic. I usually serve creamed zucchini with pork patties, but it also goes well with fried eggs, pork or chicken roast.
- 800 g (~1 3/4 lbs) shredded zucchini
- 2 tsp salt
- 3-4 garlic cloves
- 50 g (~1 3/4 oz) butter
- 1/4 tsp ground white pepper
- 200 ml (~3/4 cup + 2 tbsp) cream
- 2 tbsp corn starch
- 1-2 tbsp chopped parsley leaves
Peel the zucchinis, remove seeds and shred them on a box grater. If your zucchinis are young and tender, you don’t need to peel them. Toss the zucchini with some salt and set aside for 15-20 minutes until it releases some liquid.
Peel and thinly slice the garlic cloves. Melt butter in a pot, add garlic and sauté for 30-60 seconds. Add zucchini with the liquid released; don’t squeeze it. Pour in water just enough to cover the vegetable, season with ground white pepper and cook – strirring often – until tender.
In a small bowl whisk together corn starch and cream. In a fine stream pour the mixture in the stew while stirring constantly and cook for further 1 minute. Turn off the heat and stir in finely chopped parsley leaves. Add more salt if needed.