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Dill Zucchini In Cream

Western.Chefs's picture
Ingredients
  Zucchini 2 Pound, washed and cut into 1/4 inch thick strips
  Salt 3⁄4 Teaspoon
  Vinegar 2 Tablespoon
  Melted butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Half and half 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Zucchini

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 653 Calories from Fat 359

% Daily Value*

Total Fat 41 g63%

Saturated Fat 24.6 g122.8%

Trans Fat 0 g

Cholesterol 109.3 mg36.4%

Sodium 2574.1 mg107.3%

Total Carbohydrates 63 g20.9%

Dietary Fiber 13 g52%

Sugars 16.5 g

Protein 19 g38.3%

Vitamin A 115.5% Vitamin C 266.9%

Calcium 33.2% Iron 39.4%

*Based on a 2000 Calorie diet

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Dill Zucchini In Cream Recipe