Tip : For added color and contrast, do not peel the zucchini.
Ingredients
- 2 lbs zucchini peeled and sliced on a mandolin into spaghetti strips
- 2 tbsp white vinegar
- 1/2 cup water
- 1 tsp salt
- 2 tbsp sugar
- 1 1/2 tbsp unsalted butter
- 3 tbsp dill weed finely chopped
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
Instructions
- Gather all ingredients before starting the recipe.
- Peel zucchini and slice into spaghetti strips using a mandolin. One large or 3-4 small zucchini should yield a quantity to fill a medium sized saucepan.
- Place zucchini in saucepan and add 2 tbsp white vinegar, 1/2 cup water, 1 tsp salt, 2 tbsp sugar, 1 1/2 tbsp unsalted butter and 3 tbsp dill weed all at once.
- Stir to combine and bring to a boil, then turn the heat to medium and simmer for exactly 8 minutes.
Finishing
- After 8 minutes, combine 2 tbsp all-purpose flour and 1/4 cup sour cream in a cup and add to zucchini.
- Stir to combine and reduce heat to gently simmer for a few minutes until the sauce thickens. Do not allow it to come to a boil after adding sour cream mixture.
