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Zucchini Stroganoff, A Delicious Meatless Take On A Classic

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Slices of zucchini and chunks of mushrooms coated in sour cream

You won’t miss the meat in this zucchini based twist on traditional beef stroganoff.

The classic is Beef Stroganoff, named after the 19th century Russian diplomat Count Paul Stroganov. It is made from slices of beef, mushrooms, and onions sautéed in butter with a sour cream sauce.

So here’s a side dish that replaces the beef with crunchy mellow fresh green zucchini squash that has been grilled to perfection, thus creating a perfect vegetarian grilling option for BBQ cookouts. Alas it is not the prettiest dish, but it more than makes up for it in speed and grilled vegetables flavor. Your guest will think it took you hours. Not!

Zucchini Stroganoff Recipe


Slices of zucchini and chunks of mushrooms coated in sour cream
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.66 from 26 votes
While traditionally made with beef, this unique zucchini twist on Stroganoff is a great way to mix up your traditional weeknight dinner menu. While the recipe is meat-free, the other flavorful components of classic Stroganov remain the same, including mushrooms and onions sautéed in butter with a sour cream sauce.

Course:
Dinner
,
Lunch
,
Main Course
,
Vegetable
Cuisine:
American
,
Russian

Makes:

Servings: 2 servings

Takes:

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 2 tablespoons butter
  • ¼ pound mushrooms
  • ½ pound fresh zucchini
  • 1 teaspoon garlic powder
  • ½ teaspoon Morton Coarse Kosher Salt
  • ¼ tablespoon freshly ground black pepper
  • 2 tablespoons sour cream
Notes:
About the mushrooms. Regular old fashioned button mushrooms actually work better with this dish than portobellos or the fancier mushrooms.
About the zucchini. Pick a firm, fresh, bright green zucchini. Yellow squash works, but not as well.
About the garlic. Believe it or not, this is one of those dishes where powdered garlic works better than fresh.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Outdoor Method

  • Prep. Cut the ends off the zucchini and slice into ¼ inch (6.4 mm) disks. Rinse the mushrooms and pat them dry. Yes, you can wash mushrooms. They really don't absorb as much water as you might think. And when you cook this dish, a little water in the sauce doesn't hurt. Cut off the hard parts of the stems and cut them into ¼ inch (6.4 mm) slices.
  • Cook. Melt the butter over low heat in a large non-stick frying pan or wok.
  • Toss the zucchini and mushrooms in the butter and turn off the heat. Sprinkle with salt, pepper, and garlic.
  • Fire up. Prepare the grill for medium high heat cooking.
  • Cook again. Take the vegetables to the grill and place into a grill topper or grill basket. Grill until they are both slightly limp and spoon into a serving bowl.
  • Serve. Add the sour cream, stir it in, and serve.

Indoor Method

  • Prep. Cut the ends off the zucchini and slice into ¼ inch (6.4 mm) disks. Rinse the mushrooms and pat them dry. Yes, you can wash mushrooms. They really don't absorb as much water as you might think. And when you cook this dish, a little water in the sauce doesn't hurt. Cut off the hard parts of the stems and cut them into ¼ inch slices.
  • Cook. Melt the butter over low heat in a large non-stick frying pan or wok.
  • Add the mushrooms and turn the heat to high. Sprinkle with garlic, salt, and pepper. Toss or stir occasionally until the mushrooms give up their water—there will be a wet puddle in the bottom of the pan. Continue heating and stirring until the water is almost gone.
  • Add the zucchini slices. Sauté until they begin to get limp, but not until they are mushy. You want a little crunch left.
  • Serve. Turn off the heat, add the sour cream, stir it in, and serve.

Related articles

Published On: 3/14/2016 Last Modified: 12/21/2021

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  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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