Recipe

Zucchini With Dill Weed And Garlic Yogurt Sauce Recipe

	Grizzlybear / All my dishes 4 months ago Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner. You can also use yellow squash for this dish Prep:20m Cook:30m Servings:4	Grizzlybear
	vegatables

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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, and 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.

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