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Zucchini with Dill

 Zucchini with Dill
This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.—Diane Glowinski, Chicago, Illinois
6 ServingsPrep/Total Time: 20 min.


  • 2 pounds zucchini, julienned
  • 2 tablespoons butter
  • 1 tablespoon King Arthur Unbleached 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


  • 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.
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.