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Zucchini with Dill Weed and Garlic-Yogurt Sauce

By: Turkishcook

"This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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
1/2 teaspoon salt

Directions

Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.