Zucchini with Dill Weed and Garlic-Yogurt Sauce
Description
This zucchini with dill weed and garlic-yogurt sauce recipe, which includes rice, is a refreshing and tasty Mediterranean-style dish. Serve with 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
Directions
1
Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in sugar until dissolved. Add zucchini, dill, and rice; cook and stir until zucchini softens, about 5 minutes.
2
Add water, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.
3
Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.