2 lb. zucchini, julienned
2 tbsp. butter
1 tbsp. all purpose flour
1/3 c. cold water
1 tbsp. lemon juice
1 tbsp. sugar
1/2 tsp. salt, optional
1 c. (8 oz.) sour cream
2 tbsp. chopped fresh dill or 2 tsp. dill weed

In a large skillet, sauté zucchini in butter until crisp tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill. This has 15 grams carbohydrate.