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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

Nutrition Facts

292 calories; protein 9.8g 20% DV; carbohydrates 29.7g 10% DV; fat 15.9g 24% DV; cholesterol 7.4mg 3% DV; sodium 396.8mg 16% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2009
This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini which I think would kill the flavor I sauteed it on medium-high while the quinoa was cooking and then I turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong but it was just right. A definite keeper--and so easy! Read More
(25)

Most helpful critical review

Rating: 3 stars
05/16/2011
My family didn't like this at all but I thought it was ok. Read More
(2)
26 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/24/2009
This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini which I think would kill the flavor I sauteed it on medium-high while the quinoa was cooking and then I turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong but it was just right. A definite keeper--and so easy! Read More
(25)
Rating: 5 stars
07/27/2009
I can't describe how delicious this recipe is. My teenage daughter said "I didn't think I'd like it but I did!--this is my favorite meal!" I served it with pan-seared sea bass and it was a perfect refreshing healthy summer meal. I confess I didn't have fresh dill so used 1/2 amount of dried dillweed and it was outstanding. I found that in a skillet the small amount of rice with water doesn't really boil so the zucchini really did saute in the olive oil and I had to cover the pan in order for the rice to get tender. Ingredients already in kitchen minimal prep time fabulous blend of flavors....I put it in my "Family Loved It" file! Read More
(14)
Rating: 4 stars
08/13/2009
Very tasty. I used dried dill at half the reccomended amount. Fresh would be the bomb. The sauce really takes this dish to the stars. Served with toasted French bread on the side. A simple yet elegant recipe. Read More
(10)
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Rating: 5 stars
06/22/2009
This was extremely simple and delicious! Great for a cool summer evening. I used cucumber as I didn't have zucchini on hand and it turned out surprisingly well. The dill smells so good while cooking and the garlic-yogurt sauce is the perfect complement. I'll definitely make this again. Thanks! Read More
(7)
Rating: 4 stars
09/09/2009
We all really liked this. It's such a light dish but very flavorful. I didn't have quite enough fresh dill so I added a bit of dried as well. I did have some trouble getting my rice to cook. I cooked as instructed for almost 20min. but my rice was still hard so I added a bit more water turned the heat back up then covered and simmered for 10 more minutes. My zucchini still weren't over cooked and it turned out perfectly. Next time I'll just add some extra water and cover the dish half way through the 20 minutes. I served this with a Tzatziki sauce (this sauce plus some lemon juice olive oil garlic and pepper) and the Shish Tawook Chicken recipe from allrecipes - all shoved into pita pockets. A wonderfully-different meal. Read More
(4)
Rating: 5 stars
07/16/2009
This was fantastic! I made this as a side dish when my parents came over for dinner and they absolutely loved it. Will definitely make this again! Read More
(4)
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Rating: 4 stars
09/18/2009
Very good and fresh tasting. Complimented the Shish Tawook Marinated Chicken well. I cut back just a bit on the dill as my children are iffy on it. Read More
(4)
Rating: 5 stars
05/10/2010
Delicious! My husband and I both loved this recipe. He didn't really use the sauce as he isn't a huge fan of any yogurt sauce but I used it and saved the left over sauce to dip fresh veggies in. My husband took the left over zucchini in his lunch and said that it reheated great! We will definitely have as a side dish on a regular basis! Thanks for the great recipe! Read More
(4)
Rating: 5 stars
07/18/2011
Great side dish if you want to cut down the amount of carbs. This is soooo good. I thought at first that this is maybe too much dill but it's perfect. Read More
(3)
Rating: 3 stars
05/16/2011
My family didn't like this at all but I thought it was ok. Read More
(2)
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