Prep 10 mins
Cook 5 mins
A very light dish for summer.
- 3 tablespoons olive oil
- 2 lbs zucchini, sliced
- 1⁄2 cup chopped onion
- 1 tablespoon lemon juice
- 2 tablespoons dill, fresh,chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 2⁄3 cup yogurt, plain
- Saute onions and zucchini in olive oil over medium heat 5 minutes.
- Cover and cook 2- 3 more minutes, or until tender.
- Combine last 5 ingredients, pour on top.
- Serve immediately.
A new way of serving zucchini for me, attractive presentation and great taste! Made for Sunday lunch with friends, quickly prepared as the main dishes were going to the table. Like a previous reviewer, I placed the zucchini in the serving dish and then poured the sauce over. The green and white of this dish showed to advantage in a clear glass serving dish, and the taste is light and fresh, everyone loved it. I'll definitely be making this again, Poppy, and I also think the sauce would complement other vegetables very nicely. Thanks for a great recipe!
Quick to make and delicious warm or at room temperature. I made this using only 1 tablespoon of olive oil in a non-stick pan, four cloves of chopped garlic instead of the garlic powder, and creamy Greek yoghurt. Thanks for sharing.
This recipe surprised me. I've never eaten zucchini with this type of sauce and it was good. The yogurt sauce was especially good and I want to use it with other dishes. The only thing I wasnt sure about was if the yogurt mixture was to be added to the pan with the zucchini at the end or to be poured over after removing it from the pan. I removed it to a serving bowl and mixed it through. It was quick and very easy to make.