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.
- 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
- 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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