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

In saucepan, combine zucchini, onion, water, salt, bouillon granules and dill weed; bring to boil. 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.