Ingredients

• 2 ea medium zucchini, shredded
• 1 ea medium onion, chopped
• 3 T butter
• 1 T wine vinegar
• 1/2 C water
• dill, to taste
• 1/2 C sour cream
• 2 T flour

Instructions

1. Salt the zucchini, let stand 30 minutes, then squeeze dry.
2. Sauté the onion and zucchini in the butter until tender-crisp. Stir in the vinegar, water, and dill.
3. Blend in the sour cream and flour over low heat until just warm.
4. Plate and serve.

Source: Noteworthy pg 262

Contributed by: Skip