Reviewed: Jul. 18, 2011

Great side dish if you want to cut down the amount of carbs. This is soooo good. I thought at first that this is maybe too much dill but it's perfect.

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Reviewer:

Kitas Kitchen

Reviewed: May 30, 2011

Absolutely delicious, will be a part of my menu often. did not change anything.

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Reviewer:

Patricia

Reviewed: May 16, 2011

My family didn't like this at all but I thought it was ok.

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Reviewer:

SWILLYERD

Reviewed: May 5, 2010

Delicious! My husband and I both loved this recipe. He didn't really use the sauce as he isn't a huge fan of any yogurt sauce, but I used it and saved the left over sauce to dip fresh veggies in. My husband took the left over zucchini in his lunch and said that it reheated great! We will definitely have as a side dish on a regular basis! Thanks for the great recipe!

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Reviewer:

ElizaB

Reviewed: Sep. 17, 2009

Very good and fresh tasting. Complimented the Shish Tawook Marinated Chicken well. I cut back just a bit on the dill as my children are iffy on it.

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Reviewer:

SueSLP

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Manchester, Vermont, USA

Reviewed: Sep. 12, 2009

I did not care for this recipe.

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Reviewer:

kcookie61

Reviewed: Sep. 8, 2009

We all really liked this. It's such a light dish, but very flavorful. I didn't have quite enough fresh dill, so I added a bit of dried as well. I did have some trouble getting my rice to cook. I cooked as instructed for almost 20min., but my rice was still hard, so I added a bit more water, turned the heat back up, then *covered and simmered for 10 more minutes. My zucchini still weren't over cooked, and it turned out perfectly. Next time, I'll just add some extra water, and cover the dish half way through the 20 minutes. I served this with a Tzatziki sauce (this sauce, plus some lemon juice, olive oil, garlic, and pepper) and the Shish Tawook Chicken recipe from allrecipes - all shoved into pita pockets. A wonderfully-different meal.

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Reviewer:

Sunflower

Cooking Level: Beginning

Reviewed: Aug. 12, 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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Reviewer:

greenwellcm

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Jul. 25, 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!

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