About this recipe: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.
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
salt and pepper to taste
450g natural yoghurt
2 cloves garlic, crushed
1/2 teaspoon salt
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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.