Freckled Zucchini With Lemon-Dill Cream

Cooking Light. July 1998.

• Ready In: 10 mins
• 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.