2 1/4 lb. unpared zucchini, cut in strips (7 c.)
1/4 c. finely chopped onion
1/2 c. water
1 tsp. salt
1 tsp. instant chicken bouillon (granules)
1/2 tsp. dill weed
2 tbsp. butter, melted
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. flour
1/2 c. sour cream

In saucepan combine zucchini, onion, water, salt, bouillon, and dill weed. Bring to boiling. Reduce heat; simmer, covered, 5 minutes, or until zucchini is just tender. DO NOT DRAIN. Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream. Stir about half the hot cooking liquid into the sour cream, return all to saucepan. Cook and stir until thickened and bubbly. Makes 6 servings.