Like many cooks, I often combine the best parts of different recipes to come up with my own original, and that's how "Zucchini in Dill Cream Sauce" was created. It's a great way to use two of my favorite foods. My husband, Albert, and I were dairy farmers until we retired in 1967, so I always use fresh, real dairy products in my recipes. We recently celebrated our 50th anniversary. We live on 3 acres now and grow a small gardenwith a couple zucchini hills, of course!
This recipe is:
Diabetic Exchanges: One serving equals 1 vegetable, 1 fat; also 73 calories, 419 mg sodium, 11 mg cholesterol, 8 gm carbohydrates, 2 gm protein, 4 gm fat.
Originally published as Zucchini in Dill Cream Sauce in
May/June 1987, p29
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Reviewed on Aug. 15, 2009 by twinkle8o3
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