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.