Freckled Zucchini With Lemon-Dill Cream |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Cooking Light. July 1998. Ingredients:
6 tablespoons plain fat-free yogurt |
2 tablespoons low-fat sour cream |
1 1/2 teaspoons chopped fresh dill |
1 teaspoon lemon juice |
1/8 teaspoon salt |
1 teaspoon vegetable oil, divided |
4 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 1 1/2 pounds) |
Directions:
1. Combine first 5 ingredients in a small bowl.
2. Heat 1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat.
3. Add half of zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini from skillet; keep warm.
4. Repeat procedure with 1/2 teaspoon oil and remaining zucchini slices. Serve with yogurt mixture.
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