Freckled Zucchini With Lemon-Dill Cream

Submitted by dicentra

"Cooking Light. July 1998."

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 4

ingredients

• 6 tablespoons plain fat-free yogurt
• 2 tablespoons low-fat sour cream
• 1 1⁄2 teaspoons chopped fresh dill
• 1 teaspoon lemon juice
• 1⁄8 teaspoon salt
• 1 teaspoon vegetable oil, divided
• 4 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 1 1/2 pounds)

directions

1. Combine first 5 ingredients in a small bowl.
2. Heat 1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat.
3. Add half of zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini from skillet; keep warm.
4. Repeat procedure with 1/2 teaspoon oil and remaining zucchini slices. Serve with yogurt mixture.

Reviews

[Koshka]

had this at butterscotchgirl's brunch and it was perfect! i also like how low fat it is but high in fla-vor. total yum!

 

[butterscotchgirl]

awesome! very light and flavorful. i added a little no-salt seasoning to the zucchini while they were sizzling, and it turned out great. the sauce was especially refreshing and i am glad i made extra as i want to try it with other foods and vegetables.