Zucchini with Dill Weed and Garlic-Yogurt Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
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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Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009
This was fantastic! I made this as a side dish when my parents came over for dinner, and they absolutely loved it. Will definitely make this again!
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Reviewed: Jun. 23, 2009
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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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 19, 2009
This was extremely simple and delicious! Great for a cool summer evening. I used cucumber as I didn't have zucchini on hand and it turned out surprisingly well. The dill smells so good while cooking and the garlic-yogurt sauce is the perfect complement. I'll definitely make this again. Thanks!
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Cooking Level: Intermediate


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