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Dilled Summer Squash

 Dilled Summer Squash
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 ServingsPrep/Total Time: 20 min.


  • 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.
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.