Best 2 Zucchini With Dill Weed And Garlic Yogurt Sauce Recipes
Zucchini with Dill Weed and Garlic Yogurt Sauce is a refreshing and flavorful summer dish that's incredibly easy to make. This versatile recipe can be served as an appetizer, side dish, or main course. The zucchini is sliced and sautéed until tender, then tossed with a creamy garlic yogurt sauce made with fresh dill weed. The result is a dish that's both light and satisfying, with a perfect balance of flavors.
This recipe also includes variations for those who want to add a bit of extra flavor or spice. For a vegetarian main course, try adding crumbled feta or goat cheese. For a more robust flavor, add a pinch of red pepper flakes or a teaspoon of minced garlic to the yogurt sauce. And for a unique twist, try grilling the zucchini slices before tossing them with the sauce.
No matter how you choose to prepare it, Zucchini with Dill Weed and Garlic Yogurt Sauce is sure to be a hit. It's a healthy and delicious way to enjoy fresh zucchini, and it's a great way to use up any extra yogurt you may have on hand. So next time you're looking for a quick and easy summer dish, give this recipe a try. You won't be disappointed!
ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE
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.
Provided by Turkishcook
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE
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.
Provided by Turkishcook
Categories Turkish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large, as they tend to be more watery and less flavorful.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
- Don't overcrowd the pan: When cooking the zucchini, be sure to leave enough space between the slices so that they can cook evenly. Otherwise, they will steam instead of sautéing.
- Cook the zucchini over medium-high heat: This will help them brown and caramelize. If you cook them over too low heat, they will become mushy.
- Add the yogurt sauce at the end: This will prevent the sauce from curdling.
- Serve the zucchini immediately: This dish is best when served fresh. However, you can store the leftovers in the refrigerator for up to 3 days.
Conclusion:
This zucchini with dill weed and garlic yogurt sauce is a delicious and easy-to-make side dish. It is perfect for summer gatherings or any time you are looking for a light and refreshing meal. The zucchini is sautéed until tender and then tossed with a creamy yogurt sauce that is flavored with fresh dill and garlic. This dish is sure to please everyone at your table.
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