Difference between revisions of "Zucchini Squash with Dill"
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# You can tell it is done when the [[squash]] changes color and takes on a creamy color. | # You can tell it is done when the [[squash]] changes color and takes on a creamy color. | ||
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[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
Revision as of 18:38, 8 May 2012
Ingredients
- 6 zucchini squash (6 – 8" long or about 2½ lbs)
- 1 heaping Tablespoon of salt
- ½ cup good white vinegar
- a few sprigs of fresh dill
- 1 onion, 2" diameter, sliced
Directions
- Wash and peel zucchini. Cut ends off and slice on a grater with large holes.
- Place zucchini noodles in a bowl, add 1 heaping Tbsp salt, ½ cup of vinegar and the dill.
- Mix well, cover and refrigerate overnight.
- When you are ready to prepare it, transfer Squash to a cooking pot, and add enough water to just come to the top of the squash.
- Add the sliced onion, mix well and cook.
- You can tell it is done when the squash changes color and takes on a creamy color.
