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Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini with Dill Weed and Garlic-Yogurt Sauce

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Turkishcook

Turkishcook

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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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Reviews

KymInNM
24

KymInNM

6/24/2009

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 turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce, so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong, but it was just right. A definite keeper--and so easy!

Ellie C
14

Ellie C

7/27/2009

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 perfect refreshing healthy summer meal. I confess I didn't have fresh dill so used 1/2 amount of dried dillweed and it was outstanding. I found that in a skillet the small amount of rice with water doesn't really boil so the zucchini really did saute in the olive oil and I had to cover the pan in order for the rice to get tender. Ingredients already in kitchen, minimal prep time, fabulous blend of flavors....I put it in my "Family Loved It" file!

greenwellcm
10

greenwellcm

8/13/2009

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 yet elegant recipe.

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