Name: Zucchini with Dill Weed and Garlic-Yogurt Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Onion, finely chopped - 1; White sugar - 1 teaspoon; Zucchini, chopped - 4; Chopped fresh dill weed - 1 cup; Uncooked long grain white rice - ¼ cup; Water - ½ cup; Salt and pepper to taste - ½ cup; Plain yogurt - 2 cups; Garlic, crushed - 2 cloves; Salt - ½ teaspoon

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini with Dill Weed and Garlic-Yogurt Sauce

1. Olive oil - ¼ cup

2. Onion, finely chopped - 1

3. White sugar - 1 teaspoon

4. Zucchini, chopped - 4

5. Chopped fresh dill weed - 1 cup

6. Uncooked long grain white rice - ¼ cup

7. Water - ½ cup

8. Salt and pepper to taste - ½ cup

9. Plain yogurt - 2 cups

10. Garlic, crushed - 2 cloves

11. Salt - ½ teaspoon

How to cook deliciously - Zucchini with Dill Weed and Garlic-Yogurt Sauce

1. Stage

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. Stage

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