Dilled Summer Squash
Recipe: #11859
January 14, 2014
Categories: Side Dishes, Squash, 5-Minute Prep, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Zucchini, Vegetarian Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.