One of my favorite side dishes is also one of the easiest to make. A little slicing, a dash of seasoning, quick swirl in a pan and that’s it. The vegetables are seasoned just right with a kiss of garlic and a pinch of dill. Salt is purely an optional thing – a little Himalayan Pink Salt will go a long way to bring out the flavors of the squash.
Summer Squash Sautéed with Garlic-Dill Weed
2 Zucchini, coin cut
1 Yellow Squash, coin cut
1-2 Turns Himalayan Pink Salt (Optional)
2 Tablespoons Butter
1 Garlic Clove, pressed
Dash of Dill Weed (Fresh or dry)
Coin cut squash, season with salt (if using), toss and set aside until ready to use.
Melt butter in a large, flat bottom skillet over medium heat.
Sauté squash until warm and crisp-tender, about 10 minutes. Press garlic over squash and sauté until fragrant, about 30 seconds. Remove from heat.
Add a dash of dill, toss and serve.