Recipe - Zucchini In Dill Cream Sauce

7 cup Unpeeled zucchini; julienned
One fourth cup Finely chopped onion
One half cup Water
1 teaspoon Low sodium instant chicken
bouillon
One half teaspoon Dill weed
2 tablespoon Light margarine; melted
2 teaspoon Sugar
1 teaspoon Lemon juice
2 tablespoon Flour
One fourth cup 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 One half of mixture into hot
zucchini. Return to heat, add remaining cream mixture and cook until
thickened. Yield 8 servings.

Recipe by: Taste of Home Posted to MCRecipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997