Dilly Panned Summer Squash

from the 1981 Better Homes and Gardens New Cook Book

1 pound zucchini or yellow crookneck squash
2 tablespoons butter or margarine (or what? no, no, no--or olive oil, or coconut oil, but NOT or margarine)
1 tablespoon snipped parsley (I usually just use dried or leave it out)
1/4 teaspoon salt
1/4 teaspoon dried dillweed
Dash of pepper

Slice unpeeled squash (if you have the typical giant home grown zucchini, cut it in half length-wise and scoop out the seeds--and the skin is probably not very tender, so you'll want to peel it too--so learn to pick your squash while it is young and tender!) to make 3 cups (not too thin or they will be overdone and mushy). In a medium skillet melt butter or margarine (see above). Add squash; sprinkle squash with parsley, salt, dillweed, and pepper (be brave, don't measure). Cover and cook over medium-ow heat 8-10 minutes or till tender, stirring frequently. Makes 3 or 4 servings.

MM Specs