Saturday, September 3, 2011

Harvest Zucchini

1 1/4 pound zucchini
1/3 cup chopped onion
1/4 cup butter
1/2 cup sour cream
2 tbsp. milk
2 tsp. paprika
2 tsp. poppy seed
1 tsp. salt

Wash zucchini, remove stem and blossom ends, but do not pare. 
Cut into slices. 
Heat butter in a 10 inch skillet,
Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.
Gently stir into cook zucchini and heat through.

This recipe makes 4 servings.

(Notice, I use fat-free sour cream
and next time I will use less butter than the original recipe.)

Take care,


  1. I will give it a try in my Dutch oven this Friday at a Church camp out. I will be teaching about 50 members of an L.D.S. ward, from Medford OR.

  2. This looks delicious! What a great way to use up that zucchini :) Thanks for sharing :)

  3. I love to find new ways to use zucchini. We grow the grey zucchini every year. It has a nice flavor. I will try this! Thanks