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1. Scrub unpeeled courgettes well; cut off ends; then into bowl, cut rest in long, thin strips, about ¼ inch thick.
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2. Sprinkle with ½ teaspoon salt and vinegar; let stand 15 minutes, then drain.
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3. In melted butter in saucepan, simmer courgettes over low heat, covered, until just tender, but not soft, about 10 minutes, stirring occasionally.
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4. Stir in flour, paprika, ½ teaspoon salt, dill.
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5. Add cream gradually, and cook, stirring until mixture is smooth and thickened.
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