Ingredients
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¼ cup olive oil
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1 onion, finely chopped
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1 teaspoon white sugar
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4 zucchini, chopped
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1 cup chopped fresh dill weed
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¼ cup uncooked long grain white rice
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½ cup water
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salt and pepper to taste
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2 cups plain yogurt
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2 cloves garlic, crushed
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½ teaspoon salt
Directions
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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 (per serving)
292 | Calories |
16g | Fat |
30g | Carbs |
10g | Protein |
Nutrition Facts | |
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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 | 20% |
Vitamin C 32mg | 36% |
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.