Browned butter adds a wonderful flavor to this vegetable.
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3 tablespoons Land O Lakes® Butter
2 small zucchini, cut in half lengthwise, each cut into 1/2-inch slices
1 medium (1 cup) red bell pepper, cut into bite-sized strips
1 (8-ounce) package small button mushrooms
2 large cloves garlic, thinly sliced crosswise
1 shallot, chopped
1 tablespoon fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
Melt 2 tablespoons butter in 12-inch skillet. Cook over medium heat, watching closely, 1 1/2-2 minutes or until butter turns a golden brown. Immediately remove from heat. Pour into heat resistant bowl; set aside.
Place remaining 1 tablespoon butter in same skillet over medium heat; add zucchini, bell pepper, mushrooms, garlic and shallot. Cook, stirring occasionally, 4-5 minutes or until crisply tender. Drain. Add browned butter, dill, salt and pepper; stir to combine. Serve immediately.
You can substitute your favorite vegetables in this recipe. Try yellow summer squash, or use yellow or green bell pepper.
Fresh, springtime veggies, such as pea pods, asparagus, radishes and fresh herbs, lighten up salads and entrees and brighten every dish.