Dilled Summer Squash Recipes

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.

Steps:

• In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,

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.

Steps:

• Melt butter in a large skillet; add in garlic, dill, and green onions; cook over med-high heat 1 minute, stirring constantly.
• Add in squash and zucchini; stir-fry 1 minute.
• Add in bell pepper and remaining ingredients; stir-fry 2 minutes.
• Cover and decrease heat; simmer 3 minutes or until crisp-tender.

Steps:

• In a large saucepan, bring 1/2 inch of water to a boil over high heat.
• Add the squash and onion.
• Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
• Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
• Cook and stir over low heat until heated through (do not boil).
• Pour over the vegetables; stir until mixed.

Steps:

• In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.

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.

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.