Sundra also includes her recipe for Dilled Zucchini. "These super squash couldn't be easier to prepare, and their mild flavor goes so well with chicken," she says.
- 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
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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."