Summer Squash with Dill


4 yellow summer squash or zucchini (about 5-6 inches long and 1½ inches in diameter)
1 tablespoon liquid margarine
1-2 teaspoons dried dill weed


  1. Slice squash. Steam in vegetable steamer or in small amount of water until color has changed, about 5 minutes.
  2. Remove from steamer and place drained squash in bowl.
  3. Drizzle liquid margarine and toss lightly.
  4. Sprinkle dill weed on top and serve.

Total time: 15 min
Preparation time:

Nutrition Facts

Servings per Recipe: 4
Amount Per Serving
Calories 54 Calories from Fat 27
Total Fat 3 g
Cholesterol 0 mg
Sodium 34 mg
Carbohydrate 6 g
Dietary Fiber 2 g
Protein 2 g
Exchange 1 vegetable, 1 fat
Carbohydrate Units 0

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