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.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hrs 10 mins
4 servings


  • ¼ cup olive oil

  • 1 onion, finely chopped

  • 1 teaspoon white sugar

  • 4 zucchini, chopped

  • 1 cup chopped fresh dill weed

  • ¼ cup uncooked long grain white rice

  • ½ cup water

  • salt and pepper to taste

  • 2 cups plain yogurt

  • 2 cloves garlic, crushed

  • ½ teaspoon salt


  1. 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.

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

Nutrition Facts (per serving)

292 Calories
16g Fat
30g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 292
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 16%
Cholesterol 7mg 2%
Sodium 397mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 9%
Total Sugars 14g
Protein 10g
Vitamin C 32mg 161%
Calcium 278mg 21%
Iron 2mg 9%
Potassium 753mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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