Imported from the web
Dill and Butter Squash
A simple and kid-friendly vegetable side dish featuring sautéed zucchini and yellow squash seasoned with butter, lemon, and dill. Fresh dill sprigs can be substituted for dried for a more vibrant flavor.
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Ingredients
- 2 zucchini (sliced)
- 2 yellow squash (sliced)
- 0.25 cup butter
- salt (to taste)
- pepper (to taste)
- 2 tsp dried dill weed (can substitute 2 to 3 fresh sprigs)
- 1 tbsp lemon juice
Steps
- 1
Slice the zucchini and yellow squash into rounds.
- 2
Place the sliced vegetables in a large skillet or saucepan with 1/4 cup of butter.
- 3
Saute the vegetables over medium-low heat for 10 minutes.
- 4
Season the vegetables with salt, pepper, and 2 teaspoons of dried dill weed.
- 5
Continue to saute for 10 additional minutes.
- 6
Add 1 tablespoon of lemon juice to the skillet.
- 7
Stir the vegetables well to incorporate the juice and seasonings, then remove from heat.
- 8
Serve hot.
Notes
If you have fresh dill in your garden, substitute 2 to 3 fresh sprigs of dill for the dried dill weed.
Nutrition per serving
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