Dilled Zucchini Food

ZUCCHINI WITH DILL

Steps:

• In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

DILLED ZUCCHINI

Steps:

• Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.

DILLED ZUCCHINI

Steps:

• Cook and stir zucchini, onion and garlic in oil in skillet over medium heat until zucchini is light brown, 8 to 10 minutes. Season to taste with salt and pepper; remove from heat. Mix sour cream and dill; stir into zucchini mixture, until heated through.
• This is as good at room temperature as it is hot.

EASY DILLED ZUCCHINI

Steps:

• 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.

QUICK-PICKLED ZUCCHINI

Steps:

• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

DILLED ZUCCHINI SLICES

Steps:

• Wash zucchini and cut into thin lengthwise slices.
• Cover with 1 inch water and 1/4 cup salt.
• Let stand for 2 hours.
• Drain thoroughly.
• Place celery seeds, and mustard seeds in a spice bag.
• Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
• Bring mixture to a boil.
• Pour hot brine over zucchini slices and allow to stand for 2 hours.
• Bring all ingredients to boiling point and cook for 5 minutes.
• Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
• Process for 10 minutes in a boiling water bath.

ZUCCHINI DILL PICKLES

Steps:

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

SAVORY ZUCCHINI GARLIC ONION DILL BREAD

Steps:

• 1. Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.
• 2. Mix all dry ingredients together in a large bowl and whisk. (Can sift if you would prefer.) Using a large spoon to this bowl, add zucchini, cheese, onion and dill, coating completely.
• 3. Add wet ingredients (eggs, milk w/vinegar, and melted butter).
• 4. Stir until just blended. Place equally in to prepared pans.
• 5. Bake 3 mini loaves for 20 minutes. Remove from oven and brush with 1/2 of butter garlic powder mixture. Return to oven approximately 5 more minutes or until a toothpick comes out almost clean and they are golden brown. When done, brush with remaining butter mixture.
• 6. (For a standard size loaf, bake approximately 45 minutes, brush with butter and return for an additional 5 minutes.) I have never used a large pan myself, so watch closely.