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.
Provided by Turkishcook
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI NOODLES WITH GARLICKY YOGURT SAUCE
There are two different preparations of zucchini here: spiralized and grilled. If you don't have a grill, you can just roast your zucchini or sauté them in a pan, but if you don't have a spiralizer, you're going to want one just for this. It's an amazing kitchen tool, one you can have the most fun with.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Zucchini slices: Cut 1 zucchini into ¼-inch rounds, place in a bowl, and toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan to medium-high; cook zucchini until there's a slight char on either side. Set aside.
- Zucchini "noodles": Trim the ends off the remaining zucchinis, cut them in half vertically, and use a spiralizer to make long ribbons, yielding 8 cups of zucchini "noodles." Set aside.
- Sauce: In a skillet over medium heat, add remaining 4 tablespoons of olive oil and the garlic. Once the garlic is fragrant (about 1 minute), turn the heat to low. Add the labneh and water; stir slowly, incorporating everything thoroughly. Season with a few pinches of salt, and allow mixture to slowly cook. Chop herbs and set aside. Meanwhile, cook the pasta in salted, boiling water to al dente (should take less than 3 minutes). Drain and add to the sauce, along with the zucchini noodles and chopped herbs; salt to taste. Mix well so the zucchini noodles and pasta are evenly sauced.
- Assemble the dish: Add the zucchini and pasta noodles to a serving dish; arrange the grilled zucchini slices around the edge. Finish with lemon juice, a bit of salt, and a mint sprig or two. Serve immediately.
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.
Provided by Turkishcook
Categories Turkish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
ZUCCHINI IN YOGURT
This is a simple Bulgarian recipe and nice when served with grilled meats. If you want you can spice it up by adding some hot sauce to the yogurt.It is difficult to give the right amount of yogurt, it will depend on the size of zucchini. Cooling time not included.
Provided by PetsRus
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
- Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
- Drain on kitchen paper.
- Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
- Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
- Gently mix.
- Taste or you want to add more salt.
- Chill in the refrigerator for at least 2 hours before serving.
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.
Provided by Turkishcook
Categories Turkish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
ZUCCHINI WITH DILL
This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.
Nutrition Facts :
FRIED ZUCCHINI WITH GARLIC YOGURT
Categories Dairy Garlic Vegetable Appetizer Fry Vegetarian Yogurt Zucchini Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
- Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
- Place yogurt in center of large platter. Surround with zucchini and serve.
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