Photo: Sorin Gheorghita
Dill and Butter Squash
6 ingredients
5 min + 20 min
6 servings
openrecipes
"This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed. "
Estimated Nutrition (whole recipe, rough)
140
Calories
2g
Protein
12g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 sliced zucchini
- 2 yellow squash
- 1/4 cup butter
- salt and pepper to taste
- 2 teaspoons dried dill weed
- 1 tablespoon lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes