Dilly Panned Summer Squash - cooking recipe

Ingredients

1 lb. zucchini or yellow squash
2 Tbsp. butter or margarine
1 Tbsp. snipped parsley
1/4 tsp. salt
1/4 to 1/2 tsp. dried dill weed
1/8 tsp. pepper

Preparation

Slice unpeeled squash to make 3 cups.
In medium skillet, melt butter.
Add squash; sprinkle squash with parsley, salt, dill weed and pepper.
Cover and cook over medium low heat 8 to 10 minutes or until tender, stirring frequently.
Makes 3 or 4 servings.