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Dilled Zucchini

DILLED ZUCCHINI

a nice side. easy to make, tasty, and not very time-consuming. popular in the czech/slovak area of eastern europe.

Time: 20 minutes

Steps:

  • cook and stir zucchini , onion and garlic in oil in skillet over medium heat until zucchini is light brown , 8 to 10 minutes
  • season to taste with salt and pepper
  • remove from heat
  • mix sour cream and dill
  • stir into zucchini mixture , until heated through
  • this is as good at room temperature as it is hot


dilled zucchini image

Number Of Ingredients: 8

Ingredients:

  1. zucchini
  2. garlic cloves
  3. olive oil
  4. onion
  5. salt
  6. pepper
  7. sour cream
  8. fresh dill


DILLED ZUCCHINI

Sundra also includes her recipe for Dilled Zucchini. "These super squash couldn't be easier to prepare, and their mild flavor goes so well with chicken," she says.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 6 servings.

Steps:

  • Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.


Dilled Zucchini image

Number Of Ingredients: 4

Ingredients:

  • 3 medium zucchini, halved lengthwise
  • 1 tablespoon butter, melted
  • 1/4 teaspoon dill weed
  • Salt and pepper, optional


EASY DILLED ZUCCHINI

A sprinkling of dried dill and lemon juice turns a simple side into a superstar.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 15m

Steps:

  • Heat oil in a large skillet over medium-high heat. Add zucchini, and season generously with salt and pepper. Cook, tossing frequently, until zucchini is crisp-tender and starting to brown, 4 to 6 minutes. Add lemon juice and dill. Cook, tossing, about 1 minute more.


Easy Dilled Zucchini image

Number Of Ingredients: 5

Ingredients:

  • 1 tablespoon olive oil
  • 2 medium zucchini (about 1 1/2 pounds), halved crosswise, and cut lengthwise into 1/2-inch-thick spears
  • Coarse salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried dill


DILLED ZUCCHINI

A nice side. Easy to make, tasty, and not very time-consuming. Popular in the czech/slovak area of Eastern Europe.

Recipe From food.com

Provided by evelynathens

Time 20m

Yield 6 serving(s)

Steps:

  • Cook and stir zucchini, onion and garlic in oil in skillet over medium heat until zucchini is light brown, 8 to 10 minutes. Season to taste with salt and pepper; remove from heat. Mix sour cream and dill; stir into zucchini mixture, until heated through.
  • This is as good at room temperature as it is hot.


Dilled Zucchini image

Number Of Ingredients: 8

Ingredients:

  • 6 small zucchini, cut into 1/2-inch slices
  • 2 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 1 small onion, sliced and separated into rings
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 1/2 cup sour cream (plain yoghurt may be subbed)
  • 3 tablespoons minced fresh dill


ZUCCHINI WITH DILL

This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 6 servings.

Steps:

  • In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.


Zucchini with Dill image

Number Of Ingredients: 9

Ingredients:

  • 2 pounds zucchini, julienned
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/3 cup cold water
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, optional
  • 1 cup sour cream
  • 2 tablespoons chopped fresh dill or 2 teaspoons dill weed


DILLED ZUCCHINI SLICES

This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.

Recipe From food.com

Provided by Chabear01

Time 5h

Yield 4 pints, 4 serving(s)

Steps:

  • Wash zucchini and cut into thin lengthwise slices.
  • Cover with 1 inch water and 1/4 cup salt.
  • Let stand for 2 hours.
  • Drain thoroughly.
  • Place celery seeds, and mustard seeds in a spice bag.
  • Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
  • Bring mixture to a boil.
  • Pour hot brine over zucchini slices and allow to stand for 2 hours.
  • Bring all ingredients to boiling point and cook for 5 minutes.
  • Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
  • Process for 10 minutes in a boiling water bath.


Dilled Zucchini Slices image

Number Of Ingredients: 10

Ingredients:

  • 2 lbs zucchini
  • 1/2 cup pickling salt, divided
  • 2 1/2 cups water
  • 2 teaspoons celery seeds
  • 2 teaspoons mustard seeds
  • 2 1/2 cups cider vinegar
  • 1 cup sugar
  • 4 heads fresh dill
  • 1 teaspoon cayenne pepper
  • 4 garlic cloves


ZUCCHINI DILL PICKLES

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Recipe From marthastewart.com

Provided by Greg Lofts

Time 1h35m

Yield 1 quart

Steps:

  • In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
  • In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.


Zucchini Dill Pickles image

Number Of Ingredients: 10

Ingredients:

  • 1 pound baby zucchini, halved or quartered lengthwise
  • Kosher salt
  • 1/2 cup lightly packed dill sprigs
  • 1 cup distilled white vinegar, plus more if needed
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon celery seeds
  • 3 cloves garlic, peeled and halved
  • 1 jalapeño or serrano pepper, halved lengthwise
  • 2 tablespoons sugar


GRILLED ZUCCHINI

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Recipe From allrecipes.com

Provided by Garry Glazebrook

Time 20m

Yield 6

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
  • Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.


Grilled Zucchini image

Number Of Ingredients: 7

Ingredients:

  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon ground black pepper
  • 6 small zucchini, sliced lengthwise into 1/4-inch thick strips
  • 3 tablespoons balsamic vinegar


ZUCCHINI DILL PICKLES

Recipe From epicurious.com

Provided by Kevin West

Yield Makes 2 quarts

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.


Zucchini Dill Pickles image

Number Of Ingredients: 11

Ingredients:

  • 2 pounds small zucchini (preferably about 4" or 8" long), trimmed
  • 4 tablespoons coarse sea salt or pickling salt, divided
  • 12 fresh dill sprigs
  • 2 teaspoons yellow or brown mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon dill seeds
  • 1/4 teaspoon saffron threads
  • 4 garlic cloves, halved
  • 4 red jalapeños or Fresno chiles, split lengthwise
  • 2 1/2 cups white wine vinegar
  • 1/4 cup sugar


DILLED ZUCCHINI

I like to make this dish when zucchini is at its peak in the summer. A great go-with for any meal or barbecue.

Recipe From justapinch.com

Provided by Martha Christian

Time 20m

Steps:

  • 1. Slice zucchini in half, lengthwise.
  • 2. Place zucchini in a skillet and cover with water.
  • 3. Bring to a boil over medium heat. Cook until tender; about 12-14 minutes.
  • 4. Drain.
  • 5. Brush with margarine. Sprinkil will dill, salt and pepper.


Dilled Zucchini image

Number Of Ingredients: 4

Ingredients:

  • 3 medium zuchini, halved lengthwise
  • 1 Tbsp margarine, melted
  • 1/4 tsp dill weed, fresh or dried
  • dash(es) salt & pepper


QUICK-PICKLED ZUCCHINI

Recipe From foodnetwork.com

Provided by Nancy Fuller

Time 1h20m

Yield 2 quarts

Steps:

  • In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
  • Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
  • Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.


Quick-Pickled Zucchini image

Number Of Ingredients: 8

Ingredients:

  • 2 cups distilled white vinegar
  • 3 tablespoons kosher salt
  • 2 tablespoons yellow mustard seeds
  • 2 teaspoons red chile flakes
  • 6 sprigs fresh dill
  • 4 cloves garlic, thinly sliced
  • 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
  • 1 small red onion, halved and sliced into thin half-moons


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