Sautéed Zucchini with Dill

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

Quick and flavorful, this can be made with yellow summer squash in the fall.

Ingredients

  • ¼ cup plus 1 tablespoon olive oil
  • 2 pounds you

Method

Heat the oil in a 12-inch sauté pan. Add the zucchini, dill, and lemon juice. Cook over medium heat, stirring, until the zucchini is cooked, but still slightly crisp. Add salt to taste.