Zucchini with Dill Weed and Garlic-Yogurt Sauce

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

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.

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

Categories

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