Creamy Paprika Zucchini

Are you overrun with fresh zucchini from your plentiful garden harvest? Or perhaps just searching for new, creative ways to prepare this versatile veggie? Try this flavorful recipe, bursting with tasty paprika, sour cream, tomatoes, garlic, and fresh herbs!

You can prepare this dish as a side to your entrée, but the sauce is so good, you could also simply spoon it over rice or pasta to make it a main!

Creamy Paprika Zucchini
(Original recipe: Cooktoria)

1 lb zucchini, chopped
1 TBSP olive oil
1 garlic clove, minced
1/2 C sour cream
1/2 TBSP tomato paste
1/2 TBSP paprika
1 TBSP chopped fresh dill
1 TBSP chopped fresh basil
Salt and pepper to taste

Heat the olive oil in a skillet over medium heat. Cook the chopped zucchini until beginning to get soft but still a little al dente.

Add the garlic and cook until fragrant, about 1 minute.

Add the remaining sauce ingredients and bring to a simmer. Stir to mix everything together. The dish is done when the zucchini begins to get soft. Serve immediately.

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