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

In saucepan combine zucchini, onion, water, salt, bouillon and dillweed; bring to boiling. Reduce heat; simmer, covered, 5 minutes or until zucchini is just tender. Do not drain.

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. Serve immediately. Serves 6.