4 medium size zucchini
2 tsp. salt
3 Tbsp. oil
1 medium size onion, finely chopped
2 Tbsp. fresh dill or 1 tsp. dried dill weed
4 1/2 tsp. flour
3 Tbsp. cold water
1 tsp. paprika
1/3 c. sour cream
Recipe Directions
Grate zucchini; put in mixing bowl. Sprinkle with the salt and stir to distribute evenly. Chill the zucchini in the refrigerator for 1 hour. Squeeze or drain the zucchini and set aside.
Heat the oil in saucepan and cook onion until softened. Add zucchini and dill weed. Cover the pan and cook over low heat for 6 minutes until crisp-tender.
Stir together flour and water in small mixing bowl to form a smooth paste. Stir in paprika and sour cream. Add this mixture to the zucchini and stir gently until zucchini is hot and flour has cooked. Zucchini is served hot with roast meats and is also excellent as a cold vegetable.
