As you will see below in the prep process, zucchinis are being roasted. Basically, you can blanch or fry them instead, but I prefer the roasting for three reasons:
- this way zucchini absorbs the best the flavor of spices;
- zucchini is soft and crispy in the same time;
- no excess liquid nor excess fat to deal with.
So, let's see what you will need:
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Directions:
1. Peel the zucchini, then cut it lengthwise and remove the seeds using a spoon. Slice the flesh.
2. Arrange zucchini slices in a single layer into a baking pan covered with parchment paper.
3. Drizzle with some oil (no more than 2-3 tablespoons). Then, season to taste with all the spices listed above. Do not toss.
4. Bake into a preheated oven at 250°C for approximately 10-15 minutes. Then set aside to cool.
5. In a bowl, combine sour cream and mustard to get a homogenized mixture. Add zucchini and stir well. Add some more salt if needed.
If needed, you can add some more sour cream to get a thick but succulent mix. Don't forget to increase the quantity of mustard as well (1/2 teaspoon of mustard per each tablespoon of sour cream).
I used just 2 tablespoons of sour cream, but the quantity depends on the size of zucchini.
Serve chilled for a full flavor.