Dill and Butter Squash
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
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.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Slice the zucchini and yellow squash into rounds.
Place the sliced vegetables in a large skillet or saucepan with 1/4 cup of butter.
Saute the vegetables over medium-low heat for 10 minutes.
Season the vegetables with salt, pepper, and 2 teaspoons of dried dill weed.
Continue to saute for 10 additional minutes.
Add 1 tablespoon of lemon juice to the skillet.
Stir the vegetables well to incorporate the juice and seasonings, then remove from heat.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 92
- Protein
- 2 g
- Carbs
- 5 g
- Fat
- 8 g
- Fiber
- 2 g
Where the calories come from
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