Zuchetti Met Dill(Zucchini With Dill Sauce) - cooking recipe

Ingredients

1/2 tsp. salt
2 lb. zucchini, peeled, seeded and cut into julienne strips 1/8 inch wide and 3 inches long
2 Tbsp. butter
2 Tbsp. flour
1 c. sour cream
1 tsp. sugar
2 tsp. vinegar
1 Tbsp. finely chopped fresh dill

Preparation

Sprinkle the salt over the zucchini in a mixing bowl.
Let it stand for 1/2 hour, then spread the strips on paper towels and pat them dry.
Melt the butter in a 1 1/2 quart sauce pan.
When the foam subsides, add the zucchini.
Toss it about in the butter with a spoon or spatula until well coated, then cover the pan; turn the heat to low and simmer 10 minutes, or until barely tender.
Don't overcook.
With a wire whisk, beat the flour into the sour cream. Pour the mixture over the zucchini and, stirring gently, simmer 2 or 3 minutes, until sauce is thick and smooth.
Stir in the sugar, vinegar and dill, and taste for seasoning.
Serves 4 to 6.