Dilled Summer Squash Recipes

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GRILLED SUMMER SQUASH



Grilled Summer Squash image

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.

PICKLED SQUASH



Pickled Squash image

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

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

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

DILLED SUMMER SQUASH



Dilled Summer Squash image

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

2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
1 teaspoon chopped fresh dill
1 large onion, cut into 1-inch pieces (or 3 shallots, sliced in rounds)
1 summer squash
1 zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

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

SUMMER SQUASH WITH DILL



Summer Squash With Dill image

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

1 large summer squash
1 tablespoon dill
1 tablespoon light margarine (can use butter instead)
1 dash garlic salt

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

DILLED SUMMER SQUASH



Dilled Summer Squash image

You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 cups sliced yellow summer squash
1/4 cup water
2 teaspoons finely chopped onion
2 teaspoons butter
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/8 teaspoon pepper

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.,

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

DILLED SUMMER SQUASH



Dilled Summer Squash image

You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 6

4 cups sliced yellow squash
¼ cup water
2 teaspoons finely chopped onion
2 teaspoons butter
2 teaspoons snipped fresh dill
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 17 mg, Sugar 0.1 g

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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