Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini with Dill Weed and Garlic-Yogurt Sauce

14
Turkishcook 4

"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 h 10 m {{adjustedServings}} servings 292 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

14
  1. 21 Ratings

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This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini, which I think would kill the flavor, I sauteed it on medium-high while the quinoa was cooking, and then I...

I can't describe how delicious this recipe is. My teenage daughter said "I didn't think I'd like it but I did!--this is my favorite meal!" I served it with pan-seared sea bass and it was a per...

Very tasty. I used dried dill at half the reccomended amount. Fresh would be the bomb. The sauce really takes this dish to the stars. Served with toasted French bread on the side. A simple ...