Recipe by Laura Meehan
Very easy, very tasty. Good even for those who are a little afraid of squash. I made this up when we "inherited" tons of squash from a friend who gardens.
Top Review by Peachie Keene
We made this with zucchini and it was delightful. The dill really gave it a crisp flavor! Though instead of using butter, I simply sprayed the squash with olive oil. Made for PAC Spring 2010 :)
- 1 large summer squash
- 1 tablespoon dill
- 1 tablespoon light margarine (can use butter instead)
- 1 dash garlic salt
Directions See How It's Made
- Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
- Heat a sauté pan over medium-high heat; spray with cooking spray.
- Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
- Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.