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Zucchini with Dill Recipe

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This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.—Diane Glowinski, Chicago, Illinois

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Quick

Diabetic Friendly

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Zucchini with Dill Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

2 pounds zucchini, julienned
2 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh dill or 2 teaspoons 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.

Diabetic Exchanges: One serving (prepared with margarine and fat-free sour cream and without salt) equals 3 vegetable, 1/2 fat; also, 111 calories, 79 mg sodium, 3 mg cholesterol, 15 gm carbohydrate, 4 gm protein, 4 gm fat.

Originally published as Zucchini with Dill in Taste of Home June/July 1997, p41

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