- 3 medium zucchini, halved lengthwise
- 1 tablespoon butter, melted
- 1/4 teaspoon dill weed
- Salt and pepper, optional
- Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired. Yield: 6 servings.
Originally published as Dilled Zucchini in Taste of Home April/May 1997, p17
Reviews for Dilled Zucchini
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Apr. 25, 2009
The only thing I did different was lose the butter for the family heart patient. Worked just fine and was rated a 5 by all who ate it.