Prep 5 mins
Cook 5 mins
This is another one of those recipes I found handwritten on the back of an envelope in my junk drawer, so it could've come from anywhere. It's a nice change of pace from just sauteeing summer squash in butter, and it's simple and quick for when it's really too hot to cook.
- Melt butter in a large skillet over medium-high heat.
- Thoroughly wash zucchini and squash, and remove ends.
- Slice squash and zucchini lengthwise, then cut halves into thin slices.
- Add garlic, dill and onions to skillet, and cook for about a minute, stirring constantly.
- Add remaining ingredients and cook 2-3 minutes, stirring frequently.
- Cover, reduce heat to medium-low and simmer 3 minutes or until crisp and tender.
- If there is too much water left in the pan, increase heat to medium-high and simmer uncovered until gone, stirring frequently.
Made this Friday night along side a dill pasta dish. I usually do this without the dill. Don't know why I didn't think to add some b4 since its DHs favorite herb. I used only zucchini since a neighbor was nice enough to share from her garden. Very good, will make often.
Made this up exactly as the recipe calls for except doubled it. Really a delicious recipe for using up all that extra summer squash in the garden this year...we will be using this recipe often Thank You so much for sharing it.
Squash is very plentiful this time of year. This is a quick fix for it using green onions. I had to use dried dill weed for the fresh dill which I sprinkled over the squash the last few minutes. Thanks.