Zucchini in Dill Cream Sauce

Name: Zucchini in Dill Cream Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 7 cups unpeeled zucchini, cut into 1/4-inch slices; 1/4 cup finely chopped onion; 1/2 cup water; 1 teaspoon salt; 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube; 1/2 teaspoon dill weed; 2 tablespoons butter, melted; 2 teaspoons sugar; 1 teaspoon lemon juice; 2 tablespoons all-purpose flour; 1/4 cup sour cream

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!

Ingredients

7 cups unpeeled zucchini, cut into 1/4-inch slices
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

Directions

In large saucepan, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
Combine flour and sour cream; stir half of the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition 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.

Originally published as Zucchini in Dill Cream Sauce in Country Woman May/June 1987

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08arctic

Sep 2, 2015

This is so easy to make and the best zucchini recipe we've tried! Everyone asked for seconds!! Love this!
twinkle8o3

Aug 15, 2009

Yummy!