The Best Recipes: Zucchini with Dill Weed and Garlic-Yogurt Sauce

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Zucchini with Dill Weed and Garlic-Yogurt Sauce

"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."

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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