Categories: Dips 
      Yield: 14 servings 
  
      2 tb Margarine                         3/4 c  Lite sour cream 
      2    Medium zucchini,sliced            1/3 c  Grated parmesan cheese 
      1    Medium onion,sliced                 1 ts Dried dill weed 
      1 pk Unflavored gelatin                  1 ts Salt 
    1/4 c  Cold water                          1 ds Red pepper 
      1 c  Skim milk,heated to boiling     
  
  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.