Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 292 Calories

Ingredients

• 1 teaspoon white sugar
• salt and pepper to taste
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups plain yogurt
• 1 cup chopped fresh dill weed
• 4 zucchini, chopped
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.5 cup water
• 0.25 cup uncooked long grain white rice

Recipe Instructions

Step 1

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.

Step 2

Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.