READY IN ABOUT 1¼ hrs

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Read Reviews (14)

"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." — Turkishcook

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 24, 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!

—KymInNM

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Most Helpful Critical Review

May 16, 2011

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

—SWILLYERD

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20 Ratings

Jul 27, 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!

—Ellie C

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Aug 13, 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.

—greenwellcm

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Jun 22, 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!

—J

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May 10, 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!

—ElizaB

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Sep 18, 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.

—SueSLP

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Sep 09, 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.

—Sunflower

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Nutrition

Calories
292 kcal
15%

Carbohydrates
29.7 g
10%

Cholesterol
7 mg
2%

Fat
15.9 g
24%

Fiber
2.6 g
10%

Protein
9.8 g
20%

Sodium
494 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 292
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 3.2g 16 %
Cholesterol 7mg 2 %
Sodium 494mg 20 %
Potassium 753mg 21 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 2.6g 10 %
Protein 9.8g 20 %
** Sugars 14.1g
Vitamin A 18 %
Vitamin C 53 %
Calcium 35 %
Iron 16 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 28 %
Magnesium 20 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.