Publisher Photo
Publisher Photo
This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.—Diane Glowinski, Chicago, Illinois
Recommended: 22 Pickled Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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

1 cup: 111 calories, 4g fat (0 saturated fat), 3mg cholesterol, 79mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1/2 fat.

  • 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
  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

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