Wednesday, August 18, 2010

Sour Cream Zucchini

Sour Cream Zucchini
  • 3 c cubed unpeeled zucchini
  • 1/4 cwater
  • 2 tbsp chopped onion
  • 1/2 tsp salt
  • 1/2 tsp chicken bouillon granules
  • 1/4 tsp dill weed
  • 1 tbsp butter
  • 1 tsp sugar
  • 1/2 tsp lemon juice
  • 1/4 c reduced-fat sour cream
  • 1 tbsp all-purpose flour
  • Optional: 1/4 c cheddar cheese, shredded
  1. In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil.
  2. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender.
  3. Remove from heat and stir in the butter, sugar and lemon juice.
  4. Combine sour cream and flour until smooth. Gradually add to saucepan.
  5. Cook and stir over low heat for 5-7 minutes or until thickened.
  6. Serve in a casserole dish with optional cheddar cheese sprinkled over the top. Followed by cracked black pepper.

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