Zucchini in Sour Cream Sauce Recipe

5 2 5
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Zucchini in Sour Cream Sauce Recipe

Read Reviews
5 2 5
Publisher Photo
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups cubed unpeeled zucchini
  • 1/4 cup water
  • 2 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dill weed
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon all-purpose flour

Directions

In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened. Yield: 6 servings.
Originally published as Zucchini in Sour Cream Sauce in Light & Tasty August/September 2004, p6

Nutritional Facts

1/4 cup: 50 calories, 3g fat (2g saturated fat), 9mg cholesterol, 320mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 3 cups cubed unpeeled zucchini
  • 1/4 cup water
  • 2 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dill weed
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon all-purpose flour
  1. In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened. Yield: 6 servings.
Originally published as Zucchini in Sour Cream Sauce in Light & Tasty August/September 2004, p6

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Reviews forZucchini in Sour Cream Sauce

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lafaust1973 User ID: 4714088 226949
Reviewed May. 25, 2015

"I have made this many times and it is definitely a favorite!"

MY REVIEW
jmkasprak User ID: 2880256 58985
Reviewed Aug. 1, 2014

"This is a lovely side dish and a good way to use zucchini."

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