Zucchini with Sour Cream

1/4 cups butter
1 medium onion, chopped
1 large zucchini squash, about 2 pounds
2 tablespoons vinegar
2 tablespoons water
1/2 teaspoon dill weed
1 cup sour cream
Salt and pepper to taste

Melt butter in skillet over medium heat.  Add onion and cook until tender.  Add squash, vinegar, water and dill weed; gently mix and cover.  Cook over medium heat until TempAlert whistles then turn off and continue to cook for 10 minutes or until zucchini is tender but crisp.  Drain.  Add sour cream, salt and pepper; gently mix.

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Posted in Vegetables