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Zucchini with Dill Weed and Garlic-Yogurt Sauce
Zucchini with Dill Weed and Garlic-Yogurt Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Chilled zucchini and rice salad with dill, topped with creamy garlic yogurt sauce - ideal for a refreshing summer meal.
Ingredients:
  • 1 onion, finely chopped
  • 1 teaspoon white sugar
  • 4 zucchini, chopped
  • 1 cup chopped fresh dill weed
  • 0.25 cup uncooked long grain white rice
  • 0.5 cup water
  • salt and pepper to taste
  • 2 cups plain yogurt
  • 2 cloves garlic, crushed
  • 0.5 teaspoon salt
Instructions:
  • In a skillet over medium heat, sauté the onion in olive oil until translucent, about 5 minutes. Mix in sugar, add zucchini, dill, and rice. Stir until zucchini is soft, about 5 minutes. Add water, season with salt and pepper, bring to a boil, then reduce to a simmer. Cook until rice is tender, about 20 minutes. Allow the mixture to cool to lukewarm before serving.
  • Create a tangy sauce by combining yogurt, garlic, and salt in a bowl. Drizzle this flavorful sauce over the warm zucchini and rice to enhance their taste.

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