Zucchini in Dill Cream Sauce Recipe

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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 garden—with a couple zucchini hills, of course!

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Zucchini in Dill Cream Sauce Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

Directions

In large saucepan, combine zucchini, onion, water, salt, bouillon and dill; bring to boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
Combine flour and sour cream; stir half of mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened. Yield: 8 servings.

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 Country Woman May/June 1987, p29