Courgette and Dill with Garlic Yoghurt Sauce
This Mediterranean recipe is a deliciously different way to use courgette, especially nice when there's a bumper crop from the garden. So easy to prepare, and great when served with fresh, crusty bread.
Ingredients
Serves: 4
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 teaspoon granulated sugar
- 4 courgette, chopped
- 45g chopped fresh dill
- 4 tablespoons uncooked long grain white rice
- 120ml water
- salt and pepper to taste
- 450g natural yoghurt
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
Method
Prep:20min ›
Cook:30min ›
Extra time:5min cooling ›
Ready in:55min
- Heat the olive oil in a frying pan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped courgette, dill and rice. Cook and stir until the courgette is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to the 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 yoghurt, garlic and salt in a bowl. Serve over the lukewarm courgette and rice.
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Reviews & ratings
Average global rating:
(26)
Reviews in English (16)
This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini, which I think would kill the flavor, I sauteed it on medium-high while the quinoa was cooking, and then I turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce, so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong, but it was just right. A definite keeper--and so easy! - 23 Jun 2009 (Review from Allrecipes US | Canada)
I can't describe how delicious this recipe is. My teenage daughter said "I didn't think I'd like it but I did!--this is my favorite meal!" I served it with pan-seared sea bass and it was a perfect refreshing healthy summer meal. I confess I didn't have fresh dill so used 1/2 amount of dried dillweed and it was outstanding. I found that in a skillet the small amount of rice with water doesn't really boil so the zucchini really did saute in the olive oil and I had to cover the pan in order for the rice to get tender. Ingredients already in kitchen, minimal prep time, fabulous blend of flavors....I put it in my "Family Loved It" file! - 25 Jul 2009 (Review from Allrecipes US | Canada)
Very tasty. I used dried dill at half the reccomended amount. Fresh would be the bomb. The sauce really takes this dish to the stars. Served with toasted French bread on the side. A simple yet elegant recipe. - 12 Aug 2009 (Review from Allrecipes US | Canada)
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