ZUCCHINI AND ONION DIP

2 tbsp margarine
2 medium zucchini, sliced
1 medium onion, sliced
1 pkg unflavored gelatin
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup lite sour cream
1/3 cup grated parmesan cheese
1 tsp dried dill weed
1 tsp salt
1 dash red pepper

In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside.

In blender, sprinkle gelatin over cold water; let stand 2 minutes.

Add hot milk and process at low 2 minutes.

Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set.

To serve, whisk smooth.