Zucchini with Dill (Like Mother Makes)

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Well now, here is a funny thing. (Oh yes Rachael, please do tell us something funny!)

I have been having the hardest time writing a post to go with this recipe. Don’t really know why. Maybe my mind is elsewhere, or maybe it's just because is so dear to me, and reminds me so strongly of my parents and my childhood, it leaves me at a loss for words.

Yea, I think that’s it. That said, I really cant let that stop me from sharing it, now can I!

It’s such an ideal combination of texture and flavor, and so quintessentially summery it takes me to another place.

The cooking could not be simpler. The outcome could not be more delicious. Perfect any time, hot, cold or room temperature. The technique, called sear-steaming is a great way to get color and flavor in dishes with oil-absorbing vegetables (like eggplant for instance) without adding a lot of additional fat. Please, try it and enjoy.


4 medium zucchini
1 onion, medium dice
1 ½ tablespoons olive oil
4 tablespoons water
½ teaspoon salt
2 tablespoons freshly minced dill (or more, to taste)


Trim the ends of the zucchini, slice lengthwise, and then into ¼ inch half-moons. Set aside.

In a large skillet heat the olive oil over a medium flame. Add the zucchini and onion in a single layer and let cook for 3 minutes, without stirring, to brown. Stir and continue cooking for another few minutes until golden.

Add the water and the salt and cover the pan. Let cook for 2 minutes, remove the lid and stir. When the water is totally absorbed and the squash is cooked through, (when it is just this side of getting mushy really) add the minced dill. Stir to combine.

Serves 6 as a side dish

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Check out these great (new to me) sites. Delicious! Food Beam, Sunday Night Dinner, Pie in the Sky and Acme Instant Food (Another site from LA! Yipeeee!)

Zucchini, also known as courgettes, are Italian marrow squashes

The name dill is derived from a Norse word which means to soothe