Zucchini in dill cream sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Unpeeled zucchini; julienned |
| ¼ | cup | Finely chopped onion |
| ½ | cup | Water |
| 1 | teaspoon | Low sodium instant chicken bouillon |
| ½ | teaspoon | Dill weed |
| 2 | tablespoons | Light margarine; melted |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Lemon juice |
| 2 | tablespoons | Flour |
| ¼ | cup | Light sour cream |
Directions
In medium saucepan, combine zucchini, onion, water, bouillon and dill weed; bring to boil. Add margarine, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir ½ of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield 8 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@...
on Jul 21, 1997