- 2 lbs. fresh zucchini squash.
- 4 Tablespoons butter
- 2 Tablespoons water
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 clove garlic, minced
- 1 cup sour cream
- 1 heaping Tablespoon flour
Coarsely grate zucchini. Using a 10″ or large frypan with a tight lid, combine the butter, water, pepper salt, basil and garlic. Place on high heat; mix in squash. Cover and cook about 5 minutes or until tender. Remove lid and cook to evaporate the liquid—about 5 to 10 minutes. Meanwhile, mix together the sour cream and flour. Mix until smooth; stir into squash mixture. Bring to a boil stirring until blended into a smooth sauce.
While I don’t think any hints are necessary for you to have success with this recipe, I will explain what I did and think. First, the two pounds of grated zucchini takes a large space. It cooks down, but you need to start with a large pan. I used the 12 inch sauté pan, but remember you need a pan with a lid.
It took me a couple minutes longer than 10 to evaporate the water, but then, I don’t like to turn the burner all the way to “high”. I tend to keep the burner about 70-80% of “high” when the recipe calls for high heat.
When I served myself some of the Creamed Squash, I felt that the salt was not as strong as I would like it. However, I won’t change the recipe, but instead will add salt from the shaker on the table.
I hope you will try this delicious side dish of zucchini, and find it as good as I say it is.