If you don’t have time to make a cream sauce for vegetables, just combine equal parts mayonnaise and water used to cook the vegetables. Season to taste. It’s creamy, smooth and delicious. —Kitty H., Chicago, Illinois
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!
“You can make the lightly-flavored dill sauce for this quick, dressed-up side while the frozen beans are cooking. It's different and delicious with a variety of entrées,” says Joan Airey of Rivers, Manitoba.
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.