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

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