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Dilly Panned Summer Squash Recipe |
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Ingredients 1 pound zucchini or yellow crookneck squash 2 tbsp butter or margarine 1 tbsp snipped parsley 1/4 tsp salt 1/4 tsp dried dillweed Dash pepper
Method Slice unpeeled squash to make 3 cups. In a medium skillet melt butter or margarine. Add squash; sprinkle squash with parsley, salt, dillweed, and pepper. Cover and cook over medium-low heat 8 to 10 minutes or till tender, stirring frequently. Serves 3 to 4.
Per 1/3 serving: 6 g carbohydrates, 94 calories, 8 g fat, 2 g Protein, 273 mg sodium
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