Stewed Zucchini

Stewed Zucchini


  • 2 to 3 Tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 large zucchinis, grated, and moisture squeezed out of them
  • 1 teaspoon salt
  • 2 cups tomato based vegetable juice (such as V8)
  • ¼ cup low-fat sour cream


  1. In a large skillet over medium heat, cook onions until tender.
  2. Add grated zucchini and salt. Cook for about 5 minutes, stirring occasionally.
  3. Add the vegetable juice and cook for about 10 more minutes, stirring occasionally. Remove from heat and stir in sour cream.
  4. Taste, and season with more salt if needed.

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