As retired dairy farmers, we always knew fresh dairy products made a difference in my recipes. This creamy sauce combines some of our favorite foods. Josephine Vanden Heuvel, Hart, Michigan
Zucchini in Dill Cream Sauce Recipe photo by Taste of Home
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
Directions
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.
Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.