Dilled Summer Squash

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"This was hand-written on the back of an envelope in my junk drawer, so I have no idea where it came from originally. We eat it a lot when zucchini and summer squash are in season."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (129.6 g)
  • Calories 84.2
  • Total Fat - 6.1 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 201.5 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.6 g
  • Protein - 1.7 g
  • Calcium - 34.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.1 mg

Step 1

Thoroughly wash zucchini and squash, remove ends and slice each lengthwise, then in 1/4-inch thick slices.

Step 2

Melt butter in a large skillet over medium heat; add garlic, dill and onion and saute 1-2 minutes, until translucent.

Step 3

Add remaining ingredients to skillet and continue sauteeing, stirring frequently, 5 minutes or until tender.

Step 4

Cover, reduce heat to medium-low, and simmer an additional 2-3 minutes.

Step 5

If there is too much water in the pan, uncover and simmer over medium-high heat until gone, stirring frequently.

Tips & Variations


No special items needed.

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