Zucchini and Potato Stew with Sour Cream

Chop the onion into medium cubes and sauté in sunflower oil in a large frying pan.

Cube the zucchini and add to the pan with onions. Stir well and cook for about 10 minutes.

If using older zucchini, peel and deseed them, keeping only the pulp.

Dice the potatoes and add them to the mixture, stirring thoroughly.

Cover with a lid and simmer over medium heat until the potatoes are tender.

Stir occasionally, but avoid excessive stirring to maintain texture.

Stir in 100-150g of sour cream, season with salt and pepper, and mix gently.

Allow it to cook for an additional 5-10 minutes on low heat.

Serve hot alongside a refreshing vegetable salad. 

Enjoy your meal!