Moms, have you ever wondered what to do with all those zucchini that seem to be taking over your garden? I have a delicious recipe for you – zucchini with dill weed and garlic-yogurt sauce. This is a perfect side dish for any occasion because it’s so easy to make! The best thing about this recipe is that it can be made ahead of time and stored in the fridge until ready to use. Get the kids involved by letting them help cut up their favorite summer vegetables. Remember, less is more when it comes to cooking; don’t overload on spices or oils – simple tastes better!
prep: 20 mins, cook: 30 mins, additional: 20 mins, total: 70 mins, Servings: 4, Yield: 4 servings
2 cloves garlic, crushed
4 zucchini, chopped
1 onion, finely chopped
¼ cup olive oil
salt and pepper to taste
1 cup chopped fresh dill weed
¼ cup uncooked long grain white rice
1 teaspoon white sugar
2 cups plain yogurt
½ cup water
½ teaspoon salt
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.
Per Serving: 292 calories; protein 9.8g; carbohydrates 29.7g; fat 15.9g; cholesterol 7.4mg; sodium 396.8mg.