Zucchini with Dill Weed and Garlic-Yogurt Sauce

This zucchini with dill weed and garlic-yogurt sauce recipe, which includes rice, is a refreshing and tasty Mediterranean-style dish. Serve with bread.

• 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
• 0.25 cup olive oil
• 0.5 cup water
• 0.25 cup uncooked long grain white rice

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Stir in onion and cook until translucent, about 5 minutes. Stir in sugar until dissolved; add zucchini, dill, and rice. Cook and stir until zucchini softens, about 5 minutes.

Step 2

Add water, sprinkle with salt and pepper, and bring mixture to a boil. Reduce the heat and simmer until rice is cooked, about 20 minutes. Turn off the heat; let mixture cool to lukewarm.

Step 3

Mix yogurt, garlic, and 1/2 teaspoon salt in a bowl for the sauce. Serve over zucchini and rice.