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Zucchini in Dill Cream Sauce

As retired dairy farmers, we always knew fresh dairy products made a difference in my recipes. This creamy sauce combines some of our favorite foods. Josephine Vanden Heuvel, Hart, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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

  • In 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.
  • Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts
3/4 cup: 73 calories, 4g fat, 11mg cholesterol, 419mg sodium, 8g carbohydrate, 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Leila
    Nov 27, 2019

    Sounds good, but in nutrition fact it states 0 sugar, how come if recipe use 2 teaspoons of sugar? For people with DM it is important to have true nutrition info!

  • 08arctic
    Sep 2, 2015

    This is so easy to make and the best zucchini recipe we've tried! Everyone asked for seconds!! Love this!

  • twinkle8o3
    Aug 15, 2009

    Yummy!

  • newgardenersc
    Jul 15, 2008

    No comment left