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.