Recipe for cooking dilled zucchini
Recipes from Poland and Hungary :: Polish and Hungarian Vegetable Side Dishes
6 small zucchini, cut into 1/2-in. slices 1 clove garlic, finely chopped 2 Tbsp. olive oil or canola (or other vegetable) oil 1 small onion, sliced and separated into rings 1/2 tsp. salt Dash of pepper 1/2 c. plain yogurt 3 Tbsp. minced fresh dill weed or 1 tsp. dried dill weed Cook and stir zucchini and garlic in oil in skillet over med. heat until zucchini is light brown, 5 to 8 mins. Stir in onion; heat just until hot. Sprinkle and distribute with salt and pepper; remove from heat. Mix yogurt and dill weed; stir into zucchini mixture. Yields 6 servings.
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