1 lb. zucchini
1/4 c. finely chopped onion
2 tbsp. water
1 tbsp. butter
1 tsp. snipped dill weed (1/4 tsp. dried dill weed)
3/4 tsp. instant chicken bouillon granules
1 tbsp. flour
1/3 c. sour cream

Cut zucchini into 2 x 1/4 inch strips. In large saucepan combine zucchini, onion, water, butter, dill weed and bouillon. Bring to boil; reduce heat; cover and simmer 3-5 minutes or until zucchini is almost tender, stirring once. Do not drain. Remove from heat.

Stir flour into sour cream. Stir sour cream mixture into zucchini mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serves 4-5 people.