Zucchini with Dill and Garlic-Yogurt Sauce: An Easy Recipe

Ingredients

• 0.25 cup olive oil
• 1 onion, finely chopped
• 1 teaspoon white sugar
• 4 zucchini, chopped
• 1 cup chopped fresh dill weed
• 0.25 cup uncooked long grain white rice
• 0.5 cup water
• salt and pepper to taste
• 2 cups plain yogurt
• 2 cloves garlic, crushed

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, approximately 5 minutes. Stir in sugar until dissolved, then add the zucchini, dill, and rice. Cook, stirring occasionally, until the zucchini begins to soften, about 5 minutes.
2. Pour in the water, season with salt and black pepper to taste, and bring the mixture to a boil. Reduce the heat to low and simmer until the rice is fully cooked, around 20 minutes. Allow the dish to cool until lukewarm, about 20 minutes.
3. In the meantime, in a separate bowl, combine the yogurt, garlic, and ½ teaspoon of salt. To serve, spoon the yogurt sauce generously over the zucchini and rice.

Nutrition

• Calories: 292 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 14 g
• Sodium Content: 397 mg
• Protein Content: 10 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g