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Zucchini with Dill Weed and Garlic-Yogurt Sauce Recipe

Recipe by: Turkishcook

"This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In1 h 10 m
  • 1Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
  • 2Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 292 cals
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1 teaspoon white sugar
  • 4 zucchini, chopped
  • 1 cup chopped fresh dill weed
  • 1/4 cup uncooked long grain white rice
  • 1/2 cup water
  • salt and pepper to taste
  • 2 cups plain yogurt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    292
    15%
  • Fat:
    15.9
    24%
  • Carbs:
    29.7
    10%
  • Protein:
    9.8
    20%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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