DILLED SUMMER SQUASH
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.
Provided by Felix4067
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 113.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 258.1, Carbohydrate 10.2, Fiber 2.2, Sugar 4.7, Protein 2.3
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
ZUCCHINI DILL PICKLES
Provided by Kevin West
Categories Side Low Fat Vegetarian Backyard BBQ Spice Zucchini Summer Healthy Vegan Dill Coriander Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
- Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
- Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
- Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
SUMMER SQUASH WITH DILL
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.
Provided by Laura Meehan
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3
DILLY SQUASH RELISH
Make and share this Dilly Squash Relish recipe from Food.com.
Provided by Harriet1
Categories Vegetable
Time 1h45m
Yield 8-10 pints
Number Of Ingredients 11
Steps:
- 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
- 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
- 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
- 5. Remove from heat, add the turmeric and mix well.
- 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
- I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.
CHILLED YELLOW SQUASH SOUP WITH DILL
I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
- Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled
Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g
PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
- Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
- Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
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