Recipe by Felix4067
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.
Top Review by Ilysse
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.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh dill
- 1 large onion, cut into 1-inch pieces (or 3 shallots, sliced in rounds)
- 1 summer squash
- 1 zucchini
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- 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.