19 May 2009
|Zucchini||1 1⁄4 Pound (5 Small)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs), finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Poppy seeds||2 Teaspoon|
Prepare 4 cups sliced zucchini.
In large skillet, cook and stir zucchini and onion in butter until butter is melted.
Cover; cook, stirring occasionally, until zucchini is tender.
Mix remaining ingredients; gently stir into zucchini and heat through.
Harvest Zucchini Recipe