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Zucchini in Dill Cream Sauce

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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
Zucchini in Dill Cream Sauce Recipe photo by Taste of Home

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

  1. In 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.
  2. 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: 71 calories, 5g fat (3g saturated fat), 9mg cholesterol, 434mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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