The harvest is ripe

Stewed zucchini in sour cream
Zucchini - 1 kg.
Sour cream - 200 ml.
Bulb onions - 2 pcs.
Vegetable oil - 3 tbsp.
Black pepper - to taste
Dill - 1 p.
Starch - 1 tablespoon
Salt to taste
Sugar to taste
Peel and wash onions. Cut into thin half rings. Heat the vegetable oil in a deep and wide saucepan. Put onion in a pan, lightly sprinkle with sugar and fry until light golden brown, very lightly.
Wash the zucchini, if necessary, peel. Cut in half lengthways and remove seeds. If the zucchini is very young and tender, the seeds can be left. Cut the courgettes into thick slices.
Add zucchini slices to the onion pan, stir and season with salt. Close the lid. Simmer the courgettes, stirring occasionally for about 10 minutes, over medium heat. They should release juice and become soft, but not fall apart. Mix sour cream with starch. If the zucchini has not enough juice, you can add a little water to the sour cream. Pour the sour cream mixture into a frying pan, stir and bring to a boil over low heat. Chop the dill and add to the zucchini. Season with pepper and salt to taste. Serve hot or warm. Bon Appetit!