{"id":1310,"date":"2024-05-27T12:29:10","date_gmt":"2024-05-27T12:29:10","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/lemony-zucchini-with-sour-cream-and-dill\/"},"modified":"2024-07-30T06:31:14","modified_gmt":"2024-07-30T06:31:14","slug":"lemony-zucchini-with-sour-cream-and-dill","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/lemony-zucchini-with-sour-cream-and-dill\/","title":{"rendered":"Lemony Zucchini With Sour Cream and Dill"},"content":{"rendered":"

Cutting zucchini into chunky pieces and giving them a hard sear develops lots of exterior texture and deep color while minimizing sogginess. The dilly sour cream provides a cooling, garlicky counterpart. If dill isn\u2019t your favorite, use another tender summery herb\u2014a handful of basil leaves instead would also be excellent.<\/p>\n

\n

Ingredients<\/h2>\n

2\u20134 servings<\/p>\n

\n

1<\/p>\n

cup sour cream<\/div>\n

2<\/p>\n

garlic cloves, finely grated<\/div>\n

2<\/p>\n

Tbsp. finely chopped dill, plus \u00bc cup coarsely chopped dill; plus torn sprigs for serving<\/div>\n

2\u00bd<\/p>\n

tsp. Diamond Crystal or 1\u00bd tsp. Morton kosher salt, divided, plus more<\/div>\n
Zest and juice of 1 lemon<\/div>\n

4<\/p>\n

Tbsp. extra-virgin olive oil, divided<\/div>\n

3<\/p>\n

large zucchini (about 1\u00bd lb.), sliced into 1″-thick rounds<\/div>\n
Freshly ground pepper<\/div>\n
Flaky sea salt<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Mix 1 cup sour cream<\/strong>, 2 garlic cloves, finely grated<\/strong>, 2 Tbsp. finely chopped dill<\/strong>, and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong> in a small bowl until well combined; spread evenly over a platter and set aside.<\/p>\n

    Step 2<\/h4>\n

    Whisk zest and juice of 1 lemon<\/strong>, 1 Tbsp. extra-virgin olive oil<\/strong>, and 1\u00bd tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong> in a medium bowl to combine. Set vinaigrette aside.<\/p>\n

    Step 3<\/h4>\n

    Heat remaining 3 Tbsp. extra-virgin olive oil<\/strong> in a large cast-iron skillet over medium-high. Arrange 3 large zucchini (about 1\u00bd lb.), sliced into 1″-thick rounds<\/strong>, in a single layer and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn over and cook until deep golden brown on the other side, about 5 minutes.<\/p>\n

    Step 4<\/h4>\n

    Add \u00bc cup coarsely chopped dill<\/strong> to pan, season with kosher salt and freshly ground pepper<\/strong>, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat.<\/p>\n

    Step 5<\/h4>\n

    Using a large slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter some dill sprigs<\/strong> over, sprinkle with flaky sea salt<\/strong>, and season with pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Cutting zucchini into chunky pieces and giving them a hard sear develops lots of exterior texture and deep color while minimizing sogginess. The dilly sour cream provides a cooling, garlicky counterpart. If dill isn\u2019t your favorite, use another tender summery herb\u2014a handful of basil leaves instead would also be excellent. Ingredients 2\u20134 servings 1 cup […]<\/p>\n","protected":false},"author":2,"featured_media":1311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1310"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1310\/revisions"}],"predecessor-version":[{"id":5147,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1310\/revisions\/5147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1311"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}