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    Zucchini: Zucchini with Dill


    Source of Recipe


    TOH July 1997 (Diane Glowinski)

    List of Ingredients




    2 pounds zucchini, julienned
    2 tablespoons butter
    1 tablespoon flour
    1/3 cup cold water
    1 tablespoon lemon juice
    1 tablespoon sugar
    1/2 teaspoon salt, optional
    1 cup sour cream (8 oz)
    2 tablespoons chopped fresh dill (2 tsp dill weed)

    Recipe



    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.

 

 

 

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