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!
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8 users found this review helpful