Zucchini With Dill


Classifications: Vegetables

Qty Measure Ingredient


2 pounds zucchini, julienned

2 tablespoons butter or margarine

1 tablespoon all-purpose flour

1/3 cup cold water

1 tablespoon lemon juice

1 tablespoon sugar

1/2 teaspoon salt, optional

1 8 oz cup sour cream

2 tablespoons chopped fresh dill or 2 teaspoons 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 cram and dill.



Background: Note: DIABETIC EXCHANGES: One serving (prepared with margarine and nonfat sour cream and without salt) equals 3 vegetable, 1/2 fat; also, 111 calories, 79 mg sodium, 3 mg cholesterol, 15 gm carbohydrate, 4 gm protein, 4 gm fat.

Serves: 6

Food Exchanges: