>From the Taste of Home website...
Zucchini with Dill
2 pounds zucchini, julienned
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dill weed
In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour.
Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and
stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from
the heat; stir in sour cream and dill. Yield: 6 servings.
Rhonda G in Missouri
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