2 1/4 lbs. unpared zucchini
1/4 c. chopped onion
1/2 c. water
1 tsp. salt
1 tsp. chicken bouillon granules
1/2 tsp. dried dill weed
2 tbsp. butter, melted
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. flour
1 c. sour cream

Cut zucchini in strips (7 cups). Combine first 6 ingredients; bring to boil. Reduce heat; simmer, covered, until zucchini is just tender. DO NOT DRAIN.

Add butter, sugar, lemon juice. Remove from heat. Blend flour into sour cream. Stir 1/2 hot cooking liquid into sour cream; return to zucchini saucepan. Cook, gently, until thickened.