Dilled Zucchini Slices Recipes

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ZUCCHINI IN DILL CREAM SAUCE



Zucchini in Dill Cream Sauce image

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

7 cups sliced zucchini (1/4-inch slices)
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

Steps:

  • In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

DILLED ZUCCHINI SLICES



Dilled Zucchini Slices image

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.

Provided by Chabear01

Categories     Vegetable

Time 5h

Yield 4 pints, 4 serving(s)

Number Of Ingredients 10

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

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.

DILLY ZUCCHINI CASSEROLE



Dilly Zucchini Casserole image

Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 9

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup canola oil
3 cups chopped zucchini
1 large onion, chopped

Steps:

  • In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

Provided by Kevin West

Categories     Side     Low Fat     Vegetarian     Backyard BBQ     Spice     Zucchini     Summer     Healthy     Vegan     Dill     Coriander     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 quarts

Number Of Ingredients 11

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

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.

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