Dilled Zucchini and Summer Squash


  • 2 zucchini, cut in 1″ rounds
  • 1-2 summer squash, cut in 1″ rounds
  • 1 cup minced fresh dill
  • 1 tbsp butter
  • olive oil
  • S&P
  • 1 tbsp granulated garlic
  • juice from 1 lemon


Slice the zucchini and yellow squash.

Heat olive oil in a large frying pan. Don’t crowd the pan. I do this in batches so there is one layer of zucchini and squash.

Place a layer of zucchini and squash in the pan and sprinkle S&P and garlic on each side. Sauté over a medium heat for 10 minutes. Add 1/4 cup dill.

Flip to brown other side and add more seasoning, cook another 3-5 minutes. Remove from heat and add remaining dill and lemon juice.