Zucchini with dill
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Zucchini; julienned |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | All-purpose flour |
| ⅓ | cup | Cold water |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt; optional |
| 1 | cup | Sour cream |
| 2 | tablespoons | Chopped fresh dill or 2 tsp dill weed |
Directions
In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil.
Cook and stir for 2 minutes. Reduce heat; simmer uncovered, for 5 minutes.
Remove from the heat; stir in sour cream and dill. Yield: 6 servings.
NOTES : Submitted by Diane Glowinski, Chicago, Illinois Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@...> on Jan 14, 1998