Dill Zucchini In Cream Recipe
Ingredients
| 2 pounds zucchini, washed and cut into 1/4 inch thick strips | ||
| Salt | 3/4 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Half and Half | 1/2 Cup (16 tbs) | |
Directions
Sprinkle zucchini with salt and vinegar; let stand for 15 minutes and then drain.
Combine butter and zucchini; cover and cook for 5 minutes or until just barely tender, stirring occasionally.
Stir in flour, paprika, salt, and dillweed.
Add half-and-half gradually, and cook, stirring until sauce is smooth and thickened.
Combine butter and zucchini; cover and cook for 5 minutes or until just barely tender, stirring occasionally.
Stir in flour, paprika, salt, and dillweed.
Add half-and-half gradually, and cook, stirring until sauce is smooth and thickened.
Chef
