Zucchini with Dill Weed and Garlic-Yogurt Sauce

Name: Zucchini with Dill Weed and Garlic-Yogurt Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek, Turkish
Ingredients: 1 cup Fresh Dill; 2 cloves Garlic; 0.25 cup Long-Grain Rice; 0.25 cup Olive Oil; 1 whole Onion; 2 cups Plain Yogurt; 1 dash Salt & Pepper; 1 tsp Sugar; 0.5 cup Water; 4 whole Zucchini

Side Dish 🥗Dinner 🍽️Lunch 🥪 Greek 🇬🇷Turkish 🇹🇷 Low-Sodium Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Zucchini with Dill Weed and Garlic-Yogurt Sauce brings tender squash and rice together with bright dill and a tangy, garlicky yogurt topper. The contrast of warm, herbed vegetables and cool yogurt makes it refreshing yet satisfying, perfect for a light lunch or a Mediterranean-inspired side with bread. Expect gentle sweetness from onion, fresh dill aroma, and a creamy finish from the yogurt.

Prep20 mins
Cook30 mins
Serves4
DifficultyEasy

1

Heat oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the sugar until it dissolves. Add the zucchini, dill, and rice; cook and stir until the zucchini softens, about 5 minutes.
2

Add water, season with salt and black pepper, and bring to a boil. Reduce the heat; simmer until the rice is cooked, about 20 minutes. Let cool until lukewarm, about 20 minutes.
3

Meanwhile, mix the yogurt, garlic, and 1/2 teaspoon salt in a bowl. Serve the yogurt sauce over the zucchini and rice.