We are always trying to come up with recipes for using all our zucchini. This one was a big hit....something a little different.
Zucchini & Cream
3 tablespoons butter
1 pound baby zucchini; sliced
2 tablespoons apple cider vinegar
1 teaspoon dill weed
1/2 cup sour cream or creme fraiche
salt and pepper; to taste
Combine dill weed and sour cream or creme fraiche. Set aside.
In a large skillet melt butter over high heat.
Saute zucchini until tender and golden.
Remove zucchini from pan and lower heat to medium low.
Add vinegar to de glaze pan. Add the cream mixture and mix well.
Stir in zucchini to heat.