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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Zucchini with Dill in Taste of Home June/July 1997, p41

Nutritional Facts

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.

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