Zucchini with dill weed and garlic yogurt sauce recipe

Zucchini with Dill Weed and Garlic Yogurt Sauce recipe

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Recipe intro

This flavorful recipe combines tender zucchini with a delightful combination of dill weed and garlic yogurt sauce. The zucchini is cooked to perfection, retaining its natural crunch while absorbing the aromatic flavors of the dill and garlic. The creamy yogurt sauce adds a tangy and refreshing element to the dish, complementing the earthy taste of the zucchini. Perfect as a side dish or a light main course, this recipe is a delicious way to enjoy the abundance of summer zucchini.

Keywords: zucchini, dill weed, garlic yogurt sauce, recipe, summer.

Zucchini with dill weed and garlic yogurt sauce recipe details

Zucchini with dill weed and garlic yogurt sauce recipe, recipe Rating: 4.8
Number of votes:128 

Ingredients

60 ml	olive oil
1 medium	onion, chopped
1 tsp	white sugar
4 medium	zucchini, chopped
30 g	fresh dill weed, chopped
50 g	rice, uncooked
120 ml	water
	salt and pepper, to taste
	For the garlic yogurt sauce:
470 ml	plain yogurt
2 clove(s)	garlic, minced
½ tsp	salt

Instructions

Heat the olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes.

Stir in the sugar, add the chopped zucchini and dill. Cook and stir until the zucchini is softened, about 5 minutes.

Add the rice and 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.

For the sauce combine the yogurt, garlic and salt in a bowl. To serve, pour over the zucchini and rice.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a