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 sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
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
Directions
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1In a 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.
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2Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
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