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. Add onion; 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, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.

Step 3

Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.