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 caloriescarbohydrate: 29.7 gcholesterol: 7.4 mgfat: 15.9 gfiber: 2.6 gprotein: 9.8 gsaturatedFat: 3.2 gservingSize: -sodium: 396.8 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini with Dill Weed and Garlic-Yogurt Sauce
Directions
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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.
Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.