Directions:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.76 Kcal (288 kJ) | ||
| Calories from fat | 29.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 3% | |
| Sodium | 244.45mg | 10% | |
| Potassium | 569.71mg | 12% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.64 Kcal (195 kJ) | ||
| Calories from fat | 20.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 5% | |
|---|---|---|---|
| Cholesterol | 5.74mg | 3% | |
| Sodium | 165.8mg | 10% | |
| Potassium | 386.4mg | 12% | |
| Total Carbs | 4.29g | 2% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.85g | 5% | |
| Protein | 3g | 9% | |
| Vitamin C | 27.6mg | 68% | |
| Iron | 0.8mg | 7% | |
| Calcium | 27.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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