The All American Cooking Club Saute'ed Zucchini With Sour Cream and Dill ....

From David Knittle. Here's a recipe I created
today 11/8/15

Cut Zucchini in relatively thin pieces.

Melt 2 Tablespoons butter (or use Olive oil)
in a frying pan.

Toss the Zucchini in the melted butter- heated
pan,  and brown it well on one side. Do not turn
over Zucchini, cook only on the one side.

The Zucchini should not be soft when taking it out
of the pan, but have a firmness to it.

Place Zuccchini in serving bowls, top with
a Tablespoon of Knudsen sour cream on
each serving of Zucchini. Use more sour cream
depending on the amount Zucchini you sautee.

Sprinkle the sour cream with dill.