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Zucchini In Dill Cream Sauce Exps Tcbz19 7878 B05 17 7b 5

Zucchini in Dill Cream Sauce

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings.
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan

Ingredients

  • 7 cups sliced zucchini (1/4-inch slices)
  • 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

  • 1. In a Dutch oven, 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.
  • 2. Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts

3/4 cup: 71 calories, 5g fat (3g saturated fat), 9mg cholesterol, 434mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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