2 lb. zucchini
1/4 c. finely chopped onion
1/2 c. water
1 tsp. salt
1/2 tsp. dried dill weed
2 tbsp. butter
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. flour
1/2 c. plain yogurt

Leave zucchini unpared; cut it into long strips.

In saucepan, combine zucchini, onion, water, salt and dill weed. Bring to a boil. Reduce heat, cover and simmer for 5 minutes until zucchini is tender. Don't drain. Add butter, sugar and lemon juice and remove from heat. Blend flour into yogurt. Stir some of the hot cooking liquid into the yogurt mixture and add it all to the zucchini. Cook and stir until thickened and bubbly.