Zucchini with Dill Weed and Garlic-Yogurt Sauce Popular Recipes
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| Zucchini with Dill Weed and Garlic-Yogurt Sauce |
"This is a refreshing and tasty Mediterranean recipe. You also can use yellow squash to prepare dinner it. It is so smooth, and it goes well with sparkling, crusty bread."
Ingredients :
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 teaspoon white sugar
- 4 zucchini, chopped
- 1 cup chopped clean dill weed
- 1/four cup raw lengthy grain white rice
- half of cup water
- salt and pepper to taste
- 2 cups plain yogurt
- 2 cloves garlic, beaten
- half teaspoon salt
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H10M |
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- Heat the olive oil in a skillet over medium heat; cook dinner and stir the onion until translucent, about five mins. Stir inside the sugar, then add the chopped zucchini, dill, and rice. Cook and stir till the zucchini is softened, approximately 5 minutes. Pour within the water, sprinkle with salt and pepper, and convey the aggregate to a boil. Reduce the heat and simmer the combination till the rice is cooked, approximately 20 mins. Turn off the heat, and let the aggregate cool to lukewarm.
- Make a sauce via blending the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Notes :
- Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it lightly, and make easy-up easier.
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