Best Dill And Butter Squash Recipes

Dilled Summer Squash image

Provided by Felix4067

Categories Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
1 teaspoon chopped fresh dill
1 large onion, cut into 1-inch pieces (or 3 shallots, sliced in rounds)
1 summer squash
1 zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Melt butter in a large skillet over medium-high heat.
Thoroughly wash zucchini and squash, and remove ends.
Slice squash and zucchini lengthwise, then cut halves into thin slices.
Add garlic, dill and onions to skillet, and cook for about a minute, stirring constantly.
Add remaining ingredients and cook 2-3 minutes, stirring frequently.
Cover, reduce heat to medium-low and simmer 3 minutes or until crisp and tender.
If there is too much water left in the pan, increase heat to medium-high and simmer uncovered until gone, stirring frequently.

Nutrition Facts : Calories 113.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 258.1, Carbohydrate 10.2, Fiber 2.2, Sugar 4.7, Protein 2.3

Summer Squash With Dill image

Provided by Laura Meehan

Categories Vegetable

Time 10m

Yield 3 serving(s)

Number Of Ingredients 4

1 large summer squash
1 tablespoon dill
1 tablespoon light margarine (can use butter instead)
1 dash garlic salt

Steps:

Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
Heat a sauté pan over medium-high heat; spray with cooking spray.
Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.

Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3