Tuesday, November 29, 2011

Zucchini with Dill Weed in Garlic Yoghurt Sauce

This was...not for me. I've had zucchini with dill in a soup and I'm just not a fan of the combonation. But on the plus side the garlic yoghurt sauce was pretty easy to make. (my mom liked it, it's almost a substitute for the sauce on gyros) On the plus it's really healthy. I got this recipe from allrecipes.com.

"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."


  • 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


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

I got this recipe from allrecipes.com.