7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips 1/4 cup onion, finely chopped 1/2 cup water 1 teaspoon salt 1 teaspoon instant chicken bouillon or 1 cube 1/2 teaspoon dried dill weed 2 tablespoons butter, melted 2 teaspoons sugar 1 teaspoon lemon juice 2 tablespoons flour 1/4 cup sour cream
SERVINGS 8
CATEGORY Lower Fat
METHOD Other stovetop
PREP 30 min.
TOTAL 30 min.
DIRECTIONS
In medium saucepan, combine zucchini, onion, water, salt, bouillon and dill weed; bring to boil. Add butter, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield: 8 servings.
