Zucchini with Dill Weed and Garlic-Yogurt Sauce
This Mediterranean dish is both revitalizing and flavorful. Yellow squash can be incorporated for added variation. It's a simple recipe that pairs wonderfully with a side of fresh, crusty bread.
Ingredients
- ¼ cup olive oil
- 1 onion, finely chopped
- 1 teaspoon white sugar
- 4 zucchini, chopped
- 1 cup chopped fresh dill weed
- ¼ cup uncooked long grain white rice
- ½ cup water
- salt and pepper to taste
- 2 cups plain yogurt
- 2 cloves garlic, crushed
- ½ teaspoon salt
Instructions
- Heat 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.
- Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition
Calories: 292kcalCarbohydrates: 30gProtein: 10gFat: 16gSaturated Fat: 3gCholesterol: 7mgSodium: 397mgPotassium: 753mgSugar: 14gVitamin C: 32mgCalcium: 278mgIron: 2mg
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