Dill Zucchini In Cream
|Zucchini||2 Pound, washed and cut into 1/4 inch thick strips|
|Melted butter/Margarine||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Half and half||1⁄2 Cup (8 tbs)|
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.
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