Zucchini with Dill Weed and Garlic-Yogurt Sauce

4.2
(26)
17 Reviews
3 Photos

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.

Submitted by Turkishcook
Published on June 18, 2020
3
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • ¼ cup olive oil

  • 1 onion, finely chopped

  • 1 teaspoon white sugar

  • 4 zucchini, chopped

  • 1 cup chopped fresh dill weed

  • ¼ cup uncooked long grain white rice

  • ½ cup water

  • salt and pepper to taste

  • 2 cups plain yogurt

  • 2 cloves garlic, crushed

  • ½ teaspoon salt

Directions

  1. 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.

  2. Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

Nutrition Facts (per serving)

292 Calories
16g Fat
30g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 292
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 16%
Cholesterol 7mg 2%
Sodium 397mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 9%
Total Sugars 14g
Protein 10g 20%
Vitamin C 32mg 36%
Calcium 278mg 21%
Iron 2mg 9%
Potassium 753mg 16%

* 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.