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–+ servings

Dill and Butter Squash

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 92
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 sliced zucchini
  • 2 yellow squash
  • 0.25 cup butter
  • salt and pepper to taste
  • 2 teaspoons dried dill weed
  • 1 tablespoon lemon juice

Method
 

  1. 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.
  2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

Nutrition

Calories: 92kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 63mgFiber: 2gSugar: 1g

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