06 June 2011

Zucchini in Dill Sauce

I cannot tell you that this dish is Polish or what it's origins are.  I remember having had this once at a Polish dinner when I was a young girl and loving it.  It was an Easter celebration at a church and someone had made this for the "potluck" dinner.

Since my children and my not-a-vegetarian husband loved the Cheese Stuffed Zucchini, I decided to make another dish with Zucchini in it.


2-4 Zucchini, washed and cut into "fingers"
1/4 cup sweet Onion, finely chopped
1 tablespoon Butter
1/2 tablespoon Dill, chopped
1 tablespoon Flour
1/3 cup Sour Cream

*Either 2 tablespoons Water and 1/2 cube Chicken Bouillon cube or 4 tablespoons Chicken or Vegetable Broth

In a large saucepan, add Zucchini, Onion, Water and Bouillon cube*, Butter, and Dill.  Bring to a boil, cover, reduce heat and simmer for 5 minutes until Zucchini is almost tender.  Remove from heat.

Stir Flour into Sour Cream with a fork.  Without draining the Zucchini, add the Sour Cream mixture into the Zucchini mixture.  On medium heat, cook and stir until it is thick and bubbly.  Cook for 1 minute longer.

Serve immediately.  Smacznego!

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1 comment:

Anonymous said...

I need to start cooking more with dill. I really like it, but I don't actually know many recipes with that herb. Your recipe looks delicious!