| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Home, Of, Taste | 6 | Servings |
INGREDIENTS
| 2 | lb | Zucchini, julienned |
| 2 | T | Butter or margarine |
| 1 | T | All-purpose flour |
| 1/3 | c | Cold water |
| 1 | T | Lemon juice |
| 1 | T | Sugar |
| 1/2 | t | Salt, optional |
| 1 | c | Sour cream |
| 2 | T | Chopped fresh dill or 2 tsp |
| dill weed |
INSTRUCTIONS
In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill. Yield: 6 servings. NOTES : Submitted by Diane Glowinski, Chicago, Illinois Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 104
Total Fat: 11.9g
Cholesterol: 20.5mg
Sodium: 268.5mg
Potassium: 488mg
Carbohydrates: 9.7g
Fiber: 1.7g
Sugar: 7g
Protein: 3g