Prep Ingredients: Prepare and measure the ingredients and have them ready.

Cook the Zucchini: Combine the zucchini strips, onion, water, salt, bouillon, and dill in a large saucepan or Dutch oven; bring to a boil over medium-high heat. Reduce heat, cover the pan, and simmer for 5 minutes or just until the zucchini is tender. Do not drain. Add butter, sugar, and lemon juice. Remove from heat.

Finish the Dish: In a medium bowl, whisk the flour with the sour cream until smooth. Working quickly, whisk about half of the cooking liquid into the sour cream mixture. Return the sour cream mixture to the saucepan and continue cooking, stirring, until the sauce is thick and bubbly. Taste and adjust the seasonings as needed.

Serve: Transfer the zucchini and sour cream sauce to a serving dish. Enjoy!