Zucchini and cucumber in sour cream

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Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 medium zucchini
  • 1 medium cucumber
  • ¾ teaspoon salt
  • ½ cup chopped green onions
  • 2 tablespoons butter
  • ½ cup sour cream
  • teaspoon freshly ground black pepper
  • Chopped fresh parsley

Method

  1. Cut squash and cucumber into crosswise slices one-quarter-inch thick. Place squash in a saucepan with one-half inch of boiling water containing the salt. Cover and bring to a boil. Reduce heat and cook for twelve minutes longer, or until almost tender.

  2. Add the cucumber and cook only until crisp-tender, about three minutes. Drain, if necessary.

  3. Sauté the green onions in the butter. Add to saucepan along with sour cream and black pepper. Mix lightly. Heat, but do not boil. Serve sprinkled with parsley.

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