Zucchini with Dill Weed and Garlic-Yogurt Sauce recipe

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Ingredients

¼ cup olive oil
1 onion, finely chopped
1 teaspoon white sugar
4 zucchini, chopped
1 cup chopped fresh dill weed
¼ cup uncooked long grain white rice
½ cup water
salt and pepper to taste
2 cups plain yogurt
2 cloves garlic, crushed
½ teaspoon salt

Nutrition Info

292.4 calories
carbohydrate: 29.7 g
cholesterol: 7.4 mg
fat: 15.9 g
fiber: 2.6 g
protein: 9.8 g
saturatedFat: 3.2 g
servingSize: -
sodium: 396.8 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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