Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sauteed dill summer squash. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sauteed Dill Summer Squash is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Sauteed Dill Summer Squash is something which I’ve loved my whole life. They are nice and they look fantastic.
Enjoy a harvest of fresh summer squash with this simple summer squash sauté. Feel free to use either yellow summer squash or zucchini in this easy recipe, or make Swap the fresh basil for another favorite herb, such as dill, thyme, or tarragon. This sauteed squash and zucchini is such an easy side and it's perfect for summer when your garden is just overflowing with zucchini, squash, and fresh For this recipe, you'll need a couple of zucchini and summer squash, an onion, tomato, garlic, and some seasonings.
To begin with this recipe, we have to prepare a few components. You can have sauteed dill summer squash using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sauteed Dill Summer Squash:
- Prepare 1 1/2 pounds (approximately) summer squash
- Prepare 3/4 medium onion
- Take 2 tablespoons dried dill or 1 bunch fresh
- Take 1 black pepper to taste
- Take 1 salt to taste
- Get 1 garlic powder (optional)
- Get 1 oil
Sauteed Summer Squash with Thyme and Almonds. Add yellow squash and remaining ingredients to zucchini, and toss to combine. This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill. This version of summer squash with dill and sour cream is a family recipe that goes back generations.
Instructions to make Sauteed Dill Summer Squash:
- Clean and slice your onion. I like about 1/4 inch slices.
- Break the onion slices into rings.
- Clean and tip (cut off ends) of your squash
- Slice the squash into about 1/4 inch slices
- Oil a skillet, you can use spray, couple tablespoons of butter (yum) or oil.
- My wife doesn't like the onions too crisp, I do, so you have a choice here. I like to add the squash and onions at the same time. This results in a less cooked onion. But to appease my wife, and make the onions softer, I added them first and cook until translucent. Try the add all the ingredients at once. The slightly crispier onions is my choice.
- Add the squash, black pepper and salt. Stir frequently.
- After cooking squash for about 1 minute, add dill and optional garlic powder. If you have access to fresh dill, chop it and use it.
- Cook about 4-5 minutes, stirring all the time. You want the squash still under done, or crisp, not soft. I would say half done. I think under is better in this case.
I grew up eating it made exclusively with white pattypan. Heat skillet over medium-high heat and add in oil and butter. When fat is heated add squash and turn to coat. Summertime brings abundant crops of summer squash, and finding delectable ways to use the harvest can challenge home cooks. This dish calls for a mixture of crookneck and zucchini squash accented by cubed feta, garlicky croutons, corn kernels and fresh herbs.
So that’s going to wrap this up for this exceptional food sauteed dill summer squash recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
