Ingredients
3 cups cubed unpeeled zucchini1/4 cup water2 tablespoons chopped onion1/2 teaspoon salt1/2 teaspoon chicken bouillon granules1/4 teaspoon dill weed1 tablespoon butter1 teaspoon sugar1/2 teaspoon lemon juice1/4 cup reduced-fat sour cream1 tablespoon all-purpose flour
Preparation
In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
