Zucchini with Dill Weed and Garlic-Yogurt Sauce

Yield

4 servings

20

30

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

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.

Calories: 292 kcal

Carbohydrates: 29.7 g

Cholesterol: 7 mg

Fat: 15.9 g

Fiber: 2.6 g

Protein: 9.8 g

Sodium: 494 mg