- 2 zucchini, cut in 1″ rounds
- 1-2 summer squash, cut in 1″ rounds
- 1 cup minced fresh dill
- 1 tbsp butter
- olive oil
- 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.