Dilled Zucchini Recipe – Zucchini With Butter and Dill
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Dilled Zucchini Recipe might be the easiest zucchini recipe you can find. With just three ingredients, zucchini with butter and dill makes a great accompaniment to any dinner.
Sometimes simple really is better and that is the case with this vegetable side dish. It goes perfectly with grilled chicken or a well-marinated grilled steak or pork shoulder steak.
Dilled Zucchini Recipe
Are you looking for a new way to eat zucchini? Do you have so much zucchini coming from your garden that you don’t know what to do with it all.
I’ve got a solution in this easy boiled zucchini recipe.
If you can boil water and melt butter, then there’s nothing to worry about when making zucchini with butter and dill.
Zucchini With Butter and Dill
I found the most amazing treasure at our local flea market.
It’s a complete Betty Crocker recipe box in mint-condition. Yes, mint condition! I mean it’s no diamond or ruby but in my eyes it is a true treasure.
There are over a hundred, amazing Betty Crocker recipes in this recipe box. Did I mention the very hip and cool lime green box that houses these recipes? Check out our post on Instagram to see how cool it is!
Well that’s where I found this recipe for Dilled Zucchini. It was almost an afterthought at the bottom of another recipe. Before seeing the recipe on that card, it never occurred to me to just simply boil the zucchini and then dress it up.
Ingredient List for Buttered Zucchini
Fresh Zucchini, small to medium in size
Butter, melted
Dill, fresh or dried (If you use dried, be sure to use Dill Weed and not Dill Seeds.)
That’s it! There’s only three ingredients in buttered dilled zucchini.
Zucchini with Butter
Since there are only three ingredients, and zucchini really doesn’t have much flavor of its own, I have one major suggestion.
Use real butter. I keep margarine on hand for certain instances, but this is not one of them. You want the flavor of butter. If you want to be more health-conscious, then maybe use olive oil instead, but just say no to margarine.
When it comes to the dill, yes, fresh dill will have more flavor; but I’ll be honest here, I really stink at keeping fresh herbs on hand.
When I have fresh herbs, they just go limp in the fridge, and I never quite get around to using them.
That’s why I keep dried herbs on stock in the cabinet. Dried herb is still great, but fresh dill has more fresh flavor.
How to Make Zucchini with Dill and Butter
- Wash zucchini, cut in half length-wise. If there are seeds (medium sized and larger), then take a spoon and remove the seeds gently. Do not peel.
- Boil the zucchini halves in salted water until fork tender, approximately 12 to 15 minutes.
- Drain well. Pat the inside dry with a paper towel.
- Melt butter and add dill.
- Brush over zucchini. If desired, season with salt and pepper to taste.
- Serve hot.
For the full ingredient amounts and recipe steps, scroll to the recipe card at the bottom of this post.
Notes About Dilled Zucchini
- For the best results, use zucchini on the smaller size or medium small. Larger zucchini have too many seeds.
- If using a zucchini with large seeds, remove them gently with a spoon before boiling.
- Boil as many zucchini as you need for your family.
- To prevent your zucchini from falling apart, do not over boil. Boil until just fork-tender.
- Real butter works best because it has the most flavor. Avoid margarine; however, olive oil works well too.
- Fresh dill is best in terms of flavor, use as much chopped dill as desired; however, dried dill works fine too, if needed.
- For added flavor, add minced garlic to the butter or sprinkle the top with parmesan cheese before serving.
- Check out our Amazon Store for our favorite kitchen and pantry items.
Favorite Zucchini Recipes
Caramel Zucchini Bread with Stroopwafels
Dilled Zucchini Recipe - Zucchini With Butter and Dill
Ingredients
- 1 - 2 zucchini, small to medium in size
- 1 Tablespoon butter
- 1/2 teaspoon dried dill (or 1 tablespoon fresh)
Instructions
- Wash zucchini and cut in half lengthwise. If the zucchini has large seeds, remove with a spoon. Do not peel.
- Boil in salted water until fork tender, approximately 12 - 15 minutes. Do not over boil.
- Melt butter, add dill and stir.
- Drain zucchini well; pat the top dry with a paper towel.
- Brush dill butter sauce over cooked and drained zucchini.
Notes
- For the best results, use zucchini on the smaller size or medium small. Larger zucchini have too many seeds.
- If using a zucchini with large seeds, remove them gently with a spoon before boiling.
- Boil as many zucchini as you need for your family.
- To prevent your zucchini from falling apart, do not over boil. Boil until just fork-tender.
- Real butter works best because it has the most flavor. Avoid margarine; however, olive oil works well too.
- Fresh dill is best in terms of flavor, use as much chopped dill as desired; however, dried dill works fine too, if needed.
- For added flavor, add minced garlic to the butter or sprinkle the top with parmesan cheese before serving.
- Love zucchini? Try pan-fried zucchini fritters.
