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!
Recommended: 57 Recipes with Fresh Herbs
- 7 cups unpeeled zucchini, cut in 1-1/2x1/4-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
- In large saucepan, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
- Combine flour and sour cream; stir half of the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened. Yield: 8 servings.
Originally published as Zucchini in Dill Cream Sauce in Country Woman May/June 1987, p29
Reviews for Zucchini in Dill Cream Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 2, 2015
"This is so easy to make and the best zucchini recipe we've tried! Everyone asked for seconds!! Love this!"
Reviewed Aug. 15, 2009