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

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