Title: Zucchini in Dill Cream Sauce
Categories: Vegetable
Yield: 8 Servings

7	c	Unpeeled zucchini; julienned
1/4	c	Finely chopped onion
1/2	c	Water
1	ts	Low sodium instant chicken bouillon
1/2	ts	Dill weed
2	tb	Light margarine; melted
2	ts	Sugar
1	ts	Lemon juice
2	tb	Flour
1/4	c	Light sour cream

In medium saucepan, combine zucchini, onion, water, bouillon and dill weed; bring to boil. Add margarine, 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home

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