Preparation:
In skillet, melt margarine and cook zucchini with onion, stirring
occasionally until very tender; set aside. In blender, sprinkle gelatin
over cold water; let stand 2 minutes. Add hot milk and process at low 2
minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini
mixture. Process at high until smooth. Pour into bowl. Chill until set.
To serve, whisk smooth. |
