Directions:
- In large saucepan, combine zucchini, onion, water, salt, bouillon and dill; bring to boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
- Combine flour and sour cream; stir half of mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.26 Kcal (390 kJ) | ||
| Calories from fat | 33.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 362.6mg | 15% | |
| Potassium | 975.22mg | 21% | |
| Total Carbs | 9.88g | 3% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 71.1mg | 118% | |
| Iron | 2.1mg | 12% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.29 Kcal (160 kJ) | ||
| Calories from fat | 13.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 6% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 3% | |
| Sodium | 148.88mg | 15% | |
| Potassium | 400.42mg | 21% | |
| Total Carbs | 4.06g | 3% | |
| Sugars | 0.36g | 3% | |
| Dietary Fiber | 0.89g | 9% | |
| Protein | 2.79g | 14% | |
| Vitamin C | 29.2mg | 118% | |
| Iron | 0.9mg | 12% | |
| Calcium | 23.7mg | 6% | |
* 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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