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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 2 1/4 lb. zucchini, unpeeled and cut in strips (7 c.)
- 1/4 c. finely chopped onion
- 1/2 c. water
- 1 tsp. salt
- 1 tsp. instant chicken bouillon
- 1/2 tsp. dill weed (not seed)
- 2 Tbsp. butter
- 2 tsp. sugar
- 1 tsp. lemon juice
- 2 Tbsp. flour or cornstarch
- 1/2 sour cream
Method
- In saucepan, combine zucchini, onion, water, salt, bouillon and dill weed. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes until tender.
- Do not drain.
- Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream. Stir about half of hot liquid into sour cream and return to pan. Cook until bubbly and thick.
