3 pounds zucchini, cubed
1 large onion, minced
6 tablespoons butter
2 teaspoons flour
1/2 cup sour cream
1/3 cup lemon juice
1 tablespoon sugar
salt to taste
2 tablespoons dill weed
Preheat oven to 325 F. Cook zucchini in a steamer over 1 inch of boiling water until tender. Saute onion in butter. Mix in flour and sour cream. Add lemon juice, sugar, and salt. Stir until blended. Stir in dill and zucchini. Pour into a buttered casserole dish. Cover and bake until bubbly, about 30 minutes.