Zucchini in Dill Cream Sauce

As retired dairy farmers, we always knew fresh dairy products made a difference in my recipes. This creamy sauce combines some of our favorite foods.

Zucchini in Dill Cream Sauce

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.

Ingredients

  • 7 cups sliced zucchini (1/4-inch slices)
  • 1/4 cup finely chopped onion
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
  • 1/2 teaspoon dill weed
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream

Instructions

  • 1. In Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
  • 2. Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts

3/4 cup: 73 calories, 4g fat, 11mg cholesterol, 419mg sodium, 8g carbohydrate, 2g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.