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Browned Butter Spring Vegetables
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3 tablespoons Land O Lakes® Butter, divided

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

How to make

  1. STEP 1

    Melt 2 tablespoons butter in 12-inch skillet. Cook over medium heat, watching closely, 1 1/2-2 minutes or until butter turns golden brown. Immediately remove from heat. Pour into heat resistant bowl; set aside.

  2. STEP 2

    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.

Tip #1

You can substitute your favorite vegetables in this recipe. Try yellow summer squash, or use yellow or green bell pepper.

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