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Dilled Summer Squash Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Dilled Summer Squash in Light & Tasty June/July 2004, p51

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Reviewed Aug. 14, 2010

"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 May. 16, 2010

"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"!"

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