Zucchini and Sour Cream

This recipe comes from a 1960s-era hardcover large format cookbook: Sunset Quick and Easy Dinners

2 Lb tender zucchini
About 1 C water
1/2 Pt (8 oz) sour cream

Cut stems off zucchini but do not peel.  Shred on large side of a grater.  Place in a saucepan with the 1 C water.  Cover, bring to a  boil, and cook until tender (about 4 minutes).  Drain well.

Add sour cream to well-drained zucchini, return to pan to warm gently, season with salt and pepper, and serve,