Dilled Zucchini

Makes 6
Prep 10 m
Cook 5 m



  1. 1 of 2 Cut squash into 3-inch-long matchstick pieces. Cook beans in small amount lightly salted boiling water in covered saucepan 3 minutes. Add squash; cook 2 minutes longer, until beans are tender. Drain.
  2. 2 of 2 Mix sour cream, dill, juice, salt, pepper in large bowl. Add vegetables. Serve hot or at room temperature.
Nutrition Information for Dilled Zucchini
Servings Per Recipe: 6
Per Serving: 41 kcal cal., 104 mg sodium, 3 mg chol., 1 g Fat, total, 7 g carb., 2 g pro.