2 1/4 lbs. 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. dried dill weed
2 tbsp. butter, melted
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. all-purpose flour
1/2 c. dairy sour cream

In saucepan, combine zucchini, onion, water, salt, bouillon granules 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; RETURN ALL TO SAUCEPAN. Cook and stir until thickened and bubbly. Makes 6 servings.