6 medium zucchini
1 teaspoon salt
1 tablespoon vinegar
2 tablespoon butter melted
2 tablespoon flour
1/4 teaspoon paprika
1/2 teaspoon dill
1 cup cream
Slice zucchini as for shoestring potatoes.
Sprinkle with salt and add vinegar. Let set for 15 minutes.
Pour off liquid. Cook squash in butter stirring often for about 10 minutes.
Add flour and stir until smooth.
Add paprika, dill and cream.
Stir constantly until liquid is smooth and seasonings are well blended.