Best Dilled Zucchini Recipes

EASY DILLED ZUCCHINI

Steps:

• Heat oil in a large skillet over medium-high heat. Add zucchini, and season generously with salt and pepper. Cook, tossing frequently, until zucchini is crisp-tender and starting to brown, 4 to 6 minutes. Add lemon juice and dill. Cook, tossing, about 1 minute more.

DILLED ZUCCHINI

Steps:

• Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.

DILLED ZUCCHINI SLICES

Steps:

• Wash zucchini and cut into thin lengthwise slices.
• Cover with 1 inch water and 1/4 cup salt.
• Let stand for 2 hours.
• Drain thoroughly.
• Place celery seeds, and mustard seeds in a spice bag.
• Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
• Bring mixture to a boil.
• Pour hot brine over zucchini slices and allow to stand for 2 hours.
• Bring all ingredients to boiling point and cook for 5 minutes.
• Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
• Process for 10 minutes in a boiling water bath.

DILLED ZUCCHINI

Steps:

• 1. Slice zucchini in half, lengthwise.
• 2. Place zucchini in a skillet and cover with water.
• 3. Bring to a boil over medium heat. Cook until tender; about 12-14 minutes.
• 4. Drain.
• 5. Brush with margarine. Sprinkil will dill, salt and pepper.

ZUCCHINI PANCAKES WITH SMOKED TROUT & DILLED YOGURT

Steps:

• 1 - Shred the zucchini using a box grater or food processor or use a mandoline to cut into thin matchsticks. Toss with ¾ tsp. salt in a colander set over a large bowl. Allow to sit for 5 minutes until liquid begins to collect in the bottom of the bowl. Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as you can (I measured the liquid I removed--about ¾ c., if you were curious). 2 - Beat the eggs with ¼ tsp. salt and ½ tsp. black pepper. Add the zucchini, sliced onion, and 1 Tbsp. each dill and chives. Toss with the flour and baking powder and stir until incorporated. 3 - Heat a griddle over medium-high heat and coat well with oil. Drop ¼ c. mounds of the zucchini pancake batter on the griddle and flatten slightly to make 3 in. circles. Cook 2-3 minutes per side until golden brown. 4 - Meanwhile, stir together the yogurt, lemon zest and juice, remaining herbs, a pinch of salt, and a few twists of pepper in a small bowl. 5 - Divide pancakes between plates, top with the flaked trout and a spoonful of yogurt sauce.

DILLED ZUCCHINI

Steps:

• Cut 2 unpeeled zucchini lengthwise in half. Cook covered in 1" boiling salted water 12-15 minutes or until tender. drain. Brush with melted butter and sprinkle with dill

DILLED ZUCCHINI CREAM SOUP

Steps:

• Slice zucchini into chunks.
• Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
• Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
• Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
• If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.