Zucchini with Dill Weed and Garlic-Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread. Ingredients:
1/4 cup olive oil |
1 onion, finely chopped |
1 teaspoon white sugar |
4 zucchini, chopped |
1 cup chopped fresh dill weed |
1/4 cup uncooked long grain white rice |
1/2 cup water |
salt and pepper to taste |
2 cups plain yogurt |
2 cloves garlic, crushed |
1/2 teaspoon salt |
Directions:
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.
2. Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
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