| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | All newly t, Vegetables | 8 | Servings | |
INGREDIENTS
| 7 | c | Unpeeled zucchini, julienned |
| 1/4 | c | Finely chopped onion |
| 1/2 | c | Water |
| 1 | t | Low sodium instant chicken |
| bouillon | ||
| 1/2 | t | Dill weed |
| 2 | T | Light margarine, melted |
| 2 | t | Sugar |
| 1 | t | Lemon juice |
| 2 | T | Flour |
| 1/4 | c | Light sour cream |
INSTRUCTIONS
In medium saucepan, combine zucchini, onion, water, bouillon and dill weed; bring to boil. Add margarine, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield 8 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 2.6mg
Sodium: 277mg
Potassium: 314.5mg
Carbohydrates: 7.4g
Fiber: 1.2g
Sugar: 4.2g
Protein: 2g