Recipe: Zucchini in Dill Cream Sauce

ZUCCHINI IN DILL CREAM SAUCE

7 cups unpeeled zucchini, julienned
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon low sodium instant chicken bouillon
1/2 teaspoon dried dill weed
2 tablespoons light margarine, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons flour
1/4 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 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened.

Makes 8 servings
Source: Taste of Home magazine