Zucchini in Dill Cream Sauce
"Like many cooks, I often combine the best parts of different recipes to come up with my own original, and that's how "Zucchini in Dill Cream Sauce" was created. It's a great way to use two of my favorite foods. My husband, Albert, and I were dairy farmers until we retired in 1967, so I always use fresh, real dairy products in my recipes. We recently celebrated our 50th anniversary. We live on 3 acres now and grow a small garden—with a couple zucchini hills, of course!..."
INGREDIENTS
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7 cups unpeeled zucchini, cut into 1/4-inch slices
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1/4 cup finely chopped onion
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1/2 cup water
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1 teaspoon salt
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1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
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1/2 teaspoon dill weed
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2 tablespoons butter, melted
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2 teaspoons sugar
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1 teaspoon lemon juice
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2 tablespoons all-purpose flour
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1/4 cup sour cream
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