Zucchini Stroganoff, A Delicious Meatless Take On A Classic

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!

Average: 4.5 (6 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

zucchini stroganoff

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. Lunch. Dinner. Entree. Vegetable.

Cuisine. Russian. American.

Makes. 2 servings

Takes. 10 minutes prep time, 15 minutes, cooking time

Ingredients

2 tablespoons of butter

1/4 pound mushrooms

1/2 pound fresh zucchini

1 teaspoon garlic powder

1/2 teaspoon Morton’s coarse kosher salt (read more about the science of salt here)

1/4 tablespoon freshly ground black pepper

2 tablespoons of sour cream

About the mushrooms. Regular old fashioned button mushrooms actually work better with this dish than portobellos or the fancier muchrooms.

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.

Outdoor Method

1) Prep. Cut the ends off the zucchini and slice into 1/4" 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 1/4" slices.

2) Cook. Melt the butter over low heat in a large non-stick frying pan or wok.

3) Toss the zucchini and mushrooms in the butter and turn off the heat. Sprinkle with salt, pepper, and garlic.

4) Fire up. Prepare the grill for medium-high heat cooking.

5) 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.

5) Serve. Add the sour cream, stir it in, and serve.

Indoor Method

1) Prep. Cut the ends off the zucchini and slice into 1/4" 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 1/4" slices.

2) Cook. Melt the butter over low heat in a large non-stick frying pan or wok.

3) 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.

4) Add the zucchini slices. Sauté until they begin to get limp, but not until they are mushy. You want a little crunch left.

5) Serve. Turn off the heat, add the sour cream, stir it in, and serve.

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."Jim Davis

Meathead Goldwyn

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

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


cover photo of Method Method cookbook, click to order

Related articles

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

pitmaster club barbecue

Lookit what our members are cooking:


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments