1/2 tsp. salt
2 lbs. zucchini, peeled, seeded and cut into julienne strips
2 tbsp. butter
2 tbsp. flour
1 c. sour cream
1 tsp. sugar
2 tsp. vinegar
1 tbsp. fresh or 1/2 tbsp. dry dill weed

Sprinkle salt over zucchini. Let stand half hour. Spread on paper towels. Pat dry. Melt butter. Put in zucchini. Toss until butter coats zucchini. Simmer on low heat for 10 minutes or until barely tender. Don't overcook. Beat flour into sour cream. Pour over zucchini. Stir gently for 2 to 3 minutes until smooth. Stir in sugar, dill and vinegar. Makes 4 to 6 servings.