Rating: 4.34 stars
70 Ratings
  • 5 star values: 41
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.

    Advertisement
  • Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

Nutrition Facts

92 calories; protein 1.6g; carbohydrates 5.2g; fat 8g; cholesterol 20.3mg; sodium 63mg. Full Nutrition
Advertisement

Reviews (73)

Most helpful positive review

Rating: 4 stars
05/11/2009
While I wouldn't call this "a different angle on an old veggie" as the submitter describes it doesn't take away from the fact that this is just plain simple and good. No need to measure just saute the squash in butter as needed add salt pepper and dill to your taste. I cooked this however at medium-high heat not the medium-low as the recipe directs. Saute as long as necessary to achieve a crisp-tender doneness not till it's soggy and mushy which can easily happen with summer squash. Great fresh flavors with just a few simple ingredients - what's not to like? Read More
(22)

Most helpful critical review

Rating: 3 stars
08/01/2004
This was easy and the taste was ok--but not particularly something to boast about. Too much butter. Think the next time I prepare I will half the butter and garnish with some freshly grated parmesan cheese. Read More
(5)
70 Ratings
  • 5 star values: 41
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
05/11/2009
While I wouldn't call this "a different angle on an old veggie" as the submitter describes it doesn't take away from the fact that this is just plain simple and good. No need to measure just saute the squash in butter as needed add salt pepper and dill to your taste. I cooked this however at medium-high heat not the medium-low as the recipe directs. Saute as long as necessary to achieve a crisp-tender doneness not till it's soggy and mushy which can easily happen with summer squash. Great fresh flavors with just a few simple ingredients - what's not to like? Read More
(22)
Rating: 5 stars
11/11/2003
Great taste. I made the following changes: 2 garlic cloves (minced) sauted w/ the zucchini & squash, 1.5 tsp dill, cut back on butter & used some olive oil instead Read More
(22)
Rating: 5 stars
09/15/2003
This is a versatile recipe. You can change it anyway you like. I used fresh lemon for the lemon juice and did it give it a kick. Also I used fresh dill weed. During the summer months I will vary it some more. Experiment - it's fun! Read More
(16)
Advertisement
Rating: 4 stars
09/30/2006
One of my favorite ways to have summer squash. I've been making it for years. I cook this in layers....first carrots cut on the diagonal then yellow squash zucchini maybe some green peppers and then mushrooms shaking dill between each layer. Drizzle some olive oil on top lots of garlic and about a tablespoon of butter. Cover tightly and just let it cook very slowly around 20 mins or so depending on the amount you're cooking and how tender you like your vegies. No need to stir. We also like to put it on top of our fresh pasta. So good!!! Read More
(11)
Rating: 5 stars
09/15/2003
This was so good. My 8 yr old and husband both liked it. I think with the amount of butter and dill you might need to add a few more squash to the recipe. Delicious. Read More
(10)
Rating: 5 stars
09/30/2003
A wonderful way to let the vegetable taste shine through without all that cheesy goop you usually find on squash! I made this with 3 16-ounce bags of frozen yellow squash. I got many compliments. Everyone thought it was fresh squash. Will make this again and again. Read More
(7)
Advertisement
Rating: 5 stars
10/18/2008
I didn't have high hopes for this recipe seeing as dill isn't my favorite spice (herb?) but I had all of the ingredients, including squash that needed to be cooked ASAP, and it looked easy enough. Boy am I glad that I tried it because it was really good. Next time I'll try to lessen the amount of butter I use but I will definitely be making this again. Read More
(6)
Rating: 3 stars
08/01/2004
This was easy and the taste was ok--but not particularly something to boast about. Too much butter. Think the next time I prepare I will half the butter and garnish with some freshly grated parmesan cheese. Read More
(5)
Rating: 5 stars
12/10/2010
Such a great dish. I poured it all over some whole wheat thin spaghetti-- absolutely delicious! Read More
(5)