Heat a medium sized saucepan of water to boiling.
Scrub zucchini, trim, and cut crosswise in half. Cut
each half into 8 wedges. Salt boiling water. Add
zucchini and boil just until tender, about 4 minutes.
Drain well. Process zucchini, buttermilk, dill and
nutmeg in blender until smooth. Thin the sauce with
enough broth to make it pourable. Season to taste with
salt and pepper. Serve warm with poached fish or
steamed vegetables. From: Syd's Cookbook.
