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Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sauteed dill summer squash. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sauteed Dill Summer Squash is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Sauteed Dill Summer Squash is something which I’ve loved my entire life. They’re fine and they look wonderful.

Use the previous instructions to scoop out and discard the seedy pulp. Sauteed Dill Summer Squash I'm not a summer squash fan, so when I run into a recipe I like, specially if it is quick and easy, I continue to make it. This is one of those recipes.

To begin with this particular recipe, we have to first 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:

1. Get 1 1/2 pounds (approximately) summer squash
2. Get 3/4 medium onion
3. Make ready 2 tablespoons dried dill or 1 bunch fresh
4. Get 1 black pepper to taste
5. Take 1 salt to taste
6. Make ready 1 garlic powder (optional)
7. Get 1 oil

When summer heat floods the farmers markets and groceries stores with green and yellow zucchini, it also brings pattypans, the darling of the summer squash family. These small, adorable, disk-shaped squashes with their sometimes scalloped edges come in all shades of green and yellow, and are just as delicious as their bigger counterparts. To reheat, warm the zucchini in a skillet over medium-high heat, spreading the slices out as much as possible. Stir frequently and cook just until heated through.

Steps to make Sauteed Dill Summer Squash:

1. Clean and slice your onion. I like about 1/4 inch slices. 1. Break the onion slices into rings. 1. Clean and tip (cut off ends) of your squash
2. Slice the squash into about 1/4 inch slices
3. Oil a skillet, you can use spray, couple tablespoons of butter (yum) or oil.
4. 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.
5. Add the squash, black pepper and salt. Stir frequently.
6. 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.
7. 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.

Yes — you can freeze leftover cooked zucchini in an airtight Ziploc freezer bag for up to. In a large saucepan, combine the squash, water and onion. Use a sharp knife to chop off the ends of the zucchini and squash. When the oil shimmers, add the squash and zucchini. Season with salt, pepper and thyme.

So that’s going to wrap it up with this special food sauteed dill summer squash recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!