Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.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
Instructions
- 1. In 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: 73 calories, 4g fat, 11mg cholesterol, 419mg sodium, 8g carbohydrate, 2g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.
