A sprinkling of dried dill turns a simple side into a superstar.
- Total Time:
- Servings: 4
- Yield: Serves 4
Source: Everyday Food, May 2004
- 1 tablespoon olive oil
- 2 medium zucchini (about 1 1/2 pounds), halved crosswise, and cut lengthwise into 1/2-inch-thick spears
- Coarse salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried dill
Heat oil in a large skillet over medium-high heat. Add zucchini, and season generously with salt and pepper. Cook, tossing frequently, until zucchini is crisp-tender and starting to brown, 4 to 6 minutes. Add lemon juice and dill. Cook, tossing, about 1 minute more.