Creamed Zucchini With Dill Recipe

Name: Creamed Zucchini With Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 c. shredded zucchini squash; 1/4 c. salt; 1 medium onion, chopped; 2 Tbsp. oil or butter; 1/2 c. vinegar; 1 c. water; 1 tsp. sugar; 2 Tbsp. flour; 1/4 c. water; 1 c. sour cream; chopped fresh dill or dried dill weed

Servings: persons

12 c. shredded zucchini squash
1/4 c. salt
1 medium onion, chopped
2 Tbsp. oil or butter
1/2 c. vinegar
1 c. water
1 tsp. sugar
2 Tbsp. flour
1/4 c. water
1 c. sour cream
chopped fresh dill or dried dill weed

1
Shred seeded squash (leave skin on if tender) into large bowl. Cover with cold water and add 1/4 cup salt.
2
Allow to soak for 15 minutes; drain thoroughly.
3
In Dutch oven or large heavy skillet, saute chopped onion in oil or butter; add vinegar, 1 cup water, sugar and drained squash.
4
Cook, covered, about 1/2 hour or until tender.
5
Thicken lightly with flour and water.
6
Add sour cream and heat, but do not boil.
7
Stir in dill weed to taste.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 c. shredded zucchini squash, 1/4 c. salt, 1 medium onion, chopped, 2 Tbsp. oil or butter, and more.

Yes, Creamed Zucchini With Dill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Zucchini With Dill

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