Zucchini in Dill Cream Sauce Recipe

5 2 3
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Zucchini in Dill Cream Sauce Recipe

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5 2 3
Publisher Photo
Like many cooks, I often combine the best parts of different recipes to come up with my own original, and that's how "Zucchini in Dill Cream Sauce" was created. It's a great way to use two of my favorite foods. My husband, Albert, and I were dairy farmers until we retired in 1967, so I always use fresh, real dairy products in my recipes. We recently celebrated our 50th anniversary. We live on 3 acres now and grow a small garden—with a couple zucchini hills, of course!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips
  • 1/4 cup onion, finely chopped
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon instant chicken bouillon or 1 cube
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons flour
  • 1/4 cup sour cream

Directions

In medium saucepan, combine zucchini, onion, water, salt, bouillon and dill weed; bring to boil. Add butter, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield: 8 servings.
Originally published as Zucchini in Dill Cream Sauce in Country Woman May/June 1987, p29

Nutritional Facts

3/4 each: 73 calories, 4g fat (0 saturated fat), 11mg cholesterol, 419mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips
  • 1/4 cup onion, finely chopped
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon instant chicken bouillon or 1 cube
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons flour
  • 1/4 cup sour cream
  1. In medium saucepan, combine zucchini, onion, water, salt, bouillon and dill weed; bring to boil. Add butter, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield: 8 servings.
Originally published as Zucchini in Dill Cream Sauce in Country Woman May/June 1987, p29

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08arctic User ID: 4257144 232181
Reviewed Sep. 2, 2015

"This is so easy to make and the best zucchini recipe we've tried! Everyone asked for seconds!! Love this!"

MY REVIEW
twinkle8o3 User ID: 1013923 23015
Reviewed Aug. 15, 2009

"Yummy!"

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