My family is not a big fan of squash, but they all like zucchini. In the summer we eat it frequently. I didn’t grow any zucchini this year, but I like to buy it from farmers markets.
My picky eater loves zucchini with walnuts, and while we all enjoy that recipe, it probably comes in second to this one for the rest of us.
This recipe is also great with yellow squash. In fact, that’s the way I first tasted it as my cousin’s house a few years ago. I was not a fan of yellow squash, but when I saw the dish of squash and onions with dill, I just knew I would like it.
My family wasn’t won over to eating yellow squash so easily, but I found that they really liked it with zucchini—as long as it is not overcooked. No one likes mushy zucchini.
- 3 – 4 medium-sized zucchini
- 1 large yellow onion
- 1 Tablespoons butter, coconut oil, or clarified butter
- 1 teaspoon dried dill weed
- Wash and trim the zucchini. Cut them into ⅛ – ¼ inch slices.
- Cut the onion into thin semi-circle slices.
- Heat the butter or oil in a large skillet until melted. Add the zucchini and onions and stir to coat.
- Add the dill weed and stir again.
- Heat and stir over medium high heat until the onion is just tender.