Dill and Butter Squash recipe

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Ingredients

2 sliced zucchini
2 yellow squash
¼ cup butter
salt and pepper to taste
2 teaspoons dried dill weed
1 tablespoon lemon juice

Nutrition Info

92.2 calories
carbohydrate: 5.2 g
cholesterol: 20.3 mg
fat: 8 g
fiber: 2 g
protein: 1.6 g
saturatedFat: 4.9 g
servingSize: -
sodium: 63 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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