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Dilled Summer Squash Recipe

You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Dilled Summer Squash Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

4 cups sliced yellow summer squash
1/4 cup water
2 teaspoons finely chopped onion
2 teaspoons butter
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions

In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 44 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 22 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Dilled Summer Squash in Light & Tasty June/July 2004, p51

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Dilled Summer Squash

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Reviewed on Aug. 14, 2010 by zolagrif

Made this tonight with zucchini & eight-ball squash in addition to yellow, and we enjoyed it very much! I also added some seasoned salt.

Reviewed on May. 16, 2010 by baker1950

this is quick,easy, and very good. I make it often in the summer when yellow squash and dill are plentiful in the garden. I usually add a bit more dill. This is a recipe that even pleases family members who "don't like yellow squash"!