Instructions: In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil.

Cook and stir for 2 minutes. Reduce heat; simmer uncovered, for 5 minutes.

Remove from the heat; stir in sour cream and dill.

Yield: 6 servings.

NOTES :

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