2 1/4 lbs. (7 c.) unpared zucchini, cut in strips
1/4 c. onions, finely chopped
1/2 c. water
1 tsp. salt
1 chicken bouillon cube, crumbled
1/2 tsp. dill seed, dried
2 tbsp. butter
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. flour
1/2 c. sour cream

Bring the first 6 ingredients to a boil, reduce heat and simmer 5 minutes (covered). Add butter, sugar and lemon juice. Remove from heat. Blend 2 tablespoons flour into 1/2 cup sour cream. Stir 1/4 hot liquid into sour cream. Return all ingredients to pan. Cook and stir until thickened.