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Summery vegetables with sour cream & dill, blanketed in tater tots & baked to heavenly standards

Serves 4


2tbsp butter or olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

1 fennel bulb, trimmed & diced, save fronds for garnish

½ yellow onion, diced

2 clove garlic, minced

2tbsp flour

1c chicken or vegetable stock

1/4c sour cream 

1/4c parsley, chopped

2tbsp dill, chopped

1tbsp lemon juice

2-3c frozen tater tots


Preheat oven to 425 degrees. Heat the butter or oil in a large saucepan over medium heat. Add in the zucchini thru onion and saute 10-12min, until tender. Stir in the garlic and saute 1min. Salt n pep to taste. 


Thoroughly stir in the flour and cook 1 additional min. Add in the stock all at once and bring to a boil. Cook a few min, until thickened. Combine in the sour cream then parsley, dill and lemon juice. Season to taste with salt n pep again. 


Pour mixture into a glass 9x9 casserole dish. Top with frozen tater tots and bake 35-40min, or until tots are golden brown. Let rest 5min before sprinkling with reserved fennel fronds and serving.