Tökfõzelék (Zucchini with Dill Cream Sauce)

2 large zucchini, cut in strips
1/4 cup water
1 teaspoon vegetable bouillon
1 tablespoon butter
1 teaspoon sugar
1 teaspoon lemon juice
1 tablespoon flour
1/2 cup sour cream
1 tablespoon dried dill
salt and pepper

1. Combine zucchini, water, bouillon, dill, salt and pepper in a sauce pan and bring to a boil.
2. Reduce the heat, cover and simmer until zucchini is tender.
3. Remove from heat, do not drain liquid.
4. Stir in butter, sugar and lemon juice.
5. Blend flour into sour cream and stir half of zucchini liquid into mixture.
6. Mix flour and sour cream mixture into the sauce pan.
7. Return to heat and cook until sauce thickens.

Makes 6 servings