Preparation Method:

In a 1 ½ -quart casserole combine 6 cups sliced zucchini (about 1 ½ pounds); ¼ cup water; and ½ teaspoon salt. Micro-cook, covered, till almost done, 12 to 13 minutes, stirring twice. Keep hot while preparing dill sauce.

In a 2-cup glass measure micro-melt 2 tablespoons butter or margarine for 30 to 40 seconds. Blend in 1 tablespoon all-purpose flour, 1 teaspoon lemon juice, ½ cup milk. Micro-cook sauce, uncovered and bubbly, about 1 ½ minutes more, stirring every 30 seconds.

Drain cooked zucchini. Pour dill sauce over vegetable and mix thoroughly. If necessary, micro-cook just till hot. Makes 6 servings.