Lemony Zucchini With Sour Cream and Dill

Step 1

Mix1 cup sour cream,2 garlic cloves, finely grated,2 Tbsp. finely chopped dill, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a small bowl until well combined; spread evenly over a platter and set aside.

Step 2

Whiskzest and juice of 1 lemon,1 Tbsp. extra-virgin olive oil, and1½ tsp. Diamond Crystal or 1 tsp. Morton kosher saltin a medium bowl to combine. Set vinaigrette aside.

Step 3

Heat remaining3 Tbsp. extra-virgin olive oilin a large cast-iron skillet over medium-high. Arrange3 large zucchini (about 1½ lb.), sliced into 1"-thick rounds, in a single layer and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn over and cook until deep golden brown on the other side, about 5 minutes.

Step 4

Add¼ cup coarsely chopped dillto pan, season with kosher salt andfreshly ground pepper, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat.

Step 5

Using a large slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter somedill sprigsover, sprinkle withflaky sea salt, and season with pepper.