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 fresh and tasty Mediterranean recipe. You also can use yellow squash to cook dinner it. It is so smooth, and it goes properly with clean, 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
- 1/4 cup raw lengthy grain white rice
- 1/2 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 warmth; cook dinner and stir the onion till translucent, approximately five minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir till the zucchini is softened, about 5 mins. Pour within the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the warmth and simmer the aggregate until the rice is cooked, approximately 20 mins. Turn off the warmth, and permit the aggregate cool to lukewarm.
- Make a sauce by using blending the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it evenly, and make easy-up less difficult.
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