Summer Squash with Dill

Ingredients
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
Directions
  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.
Prep Time
0 min
Nutrition Facts
  • Servings per Recipe: 4
    • Calories: 54
    • Calories from Fat: 27
  • Total Fat: 3
  • Cholesterol: 0 mg
  • Sodium: 34 mg
  • Carbohydrate: 6 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 1 vegetable, 1 fat
  • Carbohydrate Units: 0