2 lbs. zucchini or summer squash
 1 tsp. salt
 2 Tbs. vinegar
 2 Tbs. shortening (or oil, butter, or margarine)
 2 Tbs. flour
 1 Tbs. paprika
 1 Tbs. finely chopped dill (fresh, preferably)
 1 tsp. finely chopped onion
 1/2 c. water
 1/2 c. sour cream
 
 Grate the zucchini.  Sprinkle with salt and vinegar.  Let 
 stand for 20 minutes.  During this time, heat the shortening, 
 add flour and stir constantly until mixture is light brown.  
 Remove from heat and add paprika, dill and onions.  Pour in 
 water and mix until a smooth sauce is formed.  Then add the 
 zucchini which has been squeezed by the handful to remove 
 excess liquid.  Mix carefully and add more water if too dry.  
 Cook over low heat until barely tender.  Fold in sour cream 
 and blend until smooth.

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