Cucumber Moons Sauteed with Fresh Dill

Serving size:


    • 2
    • large cucumbers, or 3 medium
    • 3 T
    • butter
    • 3 T
    • minced shallots or chopped green onions
    • 2 T
    • chopped fresh dill
    • salt and pepper to taste
10 minutes
Ready in
10 minutes


Cooking cucumbers is traditional in many cultures--try it!

Recipe reprinted with permission from Asparagus to Zucchini by MACSAC


Peel cucumbers and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice in half-moons, about 1/4 to 1/3-inch thick. Heat butter in large heavy skillet over medium flame. Be careful not to let the butter brown, but it does need to be good and hot. Add the cucumbers and shallots and cook, tossing often, until the cucumbers begin to get tender, about 4 minutes. Stir in dill, plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1 to 2 minutes longer. Serve immediately.


The cucumbers in this recipe could also be cut into "hoops". Slice the whole cucumber in half cross-wise and use a long teaspoon to remove seeds from center; then slice into rounds.