ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy side dish combines all of our favorite foods!
—Josephine Vanden Heuvel, Hart, MI
Takes: 30 min. • Makes: 8 servings
- 7 cups unpeeled zucchini, cut into ¼-in. slices
- ¼ cup finely chopped onion
- ½ cup water
- 1 tsp. salt
- 1 tsp. chicken bouillon granules or 1 chicken bouillon cube
- ½ tsp. dill weed
- 2 Tbsp. butter, melted
- 2 tsp. sugar
- 1 tsp. lemon juice
- 2 Tbsp. all-purpose flour
- ¼ cup sour cream
- 1. In large saucepan, combine the 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.
¾ each: 73 cal., 4g fat (0 sat. fat), 11mg chol., 419mg sod., 8g carb. (0 sugars, 0 fiber), 2g pro. Diabetic exchanges: 1 vegetable, 1 fat.
