Dill and Butter Squash33 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed. ” - by Sally Bess
Original recipe yields 6 servings
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Amount Per Serving (6 total)
- 92 cal
- 8 g
- 5.2 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"Great taste. I made the following changes: 2 garlic cloves (minced) sauted w/ the zucchini & squash, 1.5 tsp dill, cut back on butter & used some olive oil instead..." See more"
"While I wouldn't call this "a different angle on an old veggie" as the submitter describes, it doesn't take away from the fact that this is just plain simple and good. No need to measure, just saute t..." See morehe squash in butter as needed, add salt, pepper and dill to your taste. I cooked this, however, at medium-high heat, not the medium-low as the recipe directs. Saute as long as necessary to achieve a crisp-tender doneness, not till it's soggy and mushy, which can easily happen with summer squash. Great fresh flavors with just a few simple ingredients - what's not to like? "
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