Super Simple Dill Zucchini

Super Simple Dill Zucchini

This recipe is exactly what the title says: SUPER simple, yet delicious and healthy. Easy on the wallet as well! How often do you get that many wins? This recipe is so simple you almost don't even need my help, but my sole purpose in writing this is to finish off the main course segment of my Spring/Easter menu! This menu will help you if you are sick of turkey and stuffing after Thanksgiving and Christmas. I know I am! Get ready for a super fancy celebration!

For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email at the bottom of this recipe. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes thyme and rosemary pork chops, asiago mashed potatoes, dill zucchini, wine pairings, and 4 perfectly Spring dessert recipes for you to choose from!

Serves: 6-8 guests


  • 2.5-3 lb. zucchini (the small ones taste better)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 2-3 cloves garlic, minced
  • 1 tablespoon freshly chopped dill weed


Cut base and stem off of each zucchini, and then slice each of them in half length-wise. Cut into 1/4" slices.

Add butter and olive oil to a pan, and set on medium heat. Add to the pan all ingredients excluding the dill.

Cook until all of the zucchini is soft and you have some nice crispy edges, which will take around 15-20 minutes. The browning that happens is flavor, so don't worry, you haven't burned them!

Add the freshly chopped dill and mix to incorporate.

Serve immediately.



Here is a pin-able photo for Pinterest: