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Zucchini in Sour Cream Sauce Recipe

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"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3 cups cubed unpeeled zucchini
  • 1/4 cup water
  • 2 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dill weed
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon all-purpose flour

Nutritional Facts

One serving (1/4 cup) equals 50 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 320 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened. Yield: 6 servings.
Originally published as Zucchini in Sour Cream Sauce in Light & Tasty August/September 2004, p6

Nutritional Facts

One serving (1/4 cup) equals 50 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 320 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Zucchini in Sour Cream Sauce

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Reviewed Aug. 1, 2014

This is a lovely side dish and a good way to use zucchini.

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