Easy Dilled Zucchini Recipes

DILLED ZUCCHINI

Dilled Zucchini image

Sundra also includes her recipe for Dilled Zucchini. "These super squash couldn't be easier to prepare, and their mild flavor goes so well with chicken," she says.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

3 medium zucchini, halved lengthwise
1 tablespoon butter, melted
1/4 teaspoon dill weed
Salt and pepper, optional

Steps:

Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.

Nutrition Facts : Calories 28 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

EASY DILLED ZUCCHINI

Easy Dilled Zucchini image

A sprinkling of dried dill and lemon juice turns a simple side into a superstar.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 medium zucchini (about 1 1/2 pounds), halved crosswise, and cut lengthwise into 1/2-inch-thick spears
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill

Steps:

Heat oil in a large skillet over medium-high heat. Add zucchini, and season generously with salt and pepper. Cook, tossing frequently, until zucchini is crisp-tender and starting to brown, 4 to 6 minutes. Add lemon juice and dill. Cook, tossing, about 1 minute more.

Nutrition Facts : Calories 56 g, Fat 3 g, Protein 2 g

ZUCCHINI DILL PICKLES

Zucchini Dill Pickles image

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 1h35m

Yield 1 quart

Number Of Ingredients 10

Ingredients

1 pound baby zucchini, halved or quartered lengthwise
Kosher salt
1/2 cup lightly packed dill sprigs
1 cup distilled white vinegar, plus more if needed
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
3 cloves garlic, peeled and halved
1 jalapeño or serrano pepper, halved lengthwise
2 tablespoons sugar

Steps:

In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

EASY GRILLED ZUCCHINI

Easy Grilled Zucchini image

Great summer vegetable to go along side your burgers.

Provided by Jodi

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

1 tablespoon olive oil
3 zucchinis, sliced 1/4-inch thick, lengthwise
1 tablespoon grill seasoning

Steps:

Preheat grill for medium heat and lightly oil the grate.
Drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 5.7 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 380.8 mg, Sugar 2.6 g

DILLED ZUCCHINI

Dilled Zucchini image

A nice side. Easy to make, tasty, and not very time-consuming. Popular in the czech/slovak area of Eastern Europe.

Provided by evelynathens

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 small zucchini, cut into 1/2-inch slices
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 small onion, sliced and separated into rings
1/2 teaspoon salt
1 dash pepper
1/2 cup sour cream (plain yoghurt may be subbed)
3 tablespoons minced fresh dill

Steps:

Cook and stir zucchini, onion and garlic in oil in skillet over medium heat until zucchini is light brown, 8 to 10 minutes. Season to taste with salt and pepper; remove from heat. Mix sour cream and dill; stir into zucchini mixture, until heated through.
This is as good at room temperature as it is hot.

Nutrition Facts : Calories 103.2, Fat 8.7, SaturatedFat 2.9, Cholesterol 10, Sodium 219.5, Carbohydrate 5.7, Fiber 1.4, Sugar 4.1, Protein 2

ZUCCHINI WITH DILL

Zucchini with Dill image

This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pounds zucchini, julienned
2 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

Nutrition Facts :

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