Zucchini Rice with Dill and Garlic-Yogurt Sauce


1/4 c. Dill Olive Oil
1 onion, finely chopped
1 tsp. white sugar
4 zucchini, chopped
1 c. cooked rice
Saltwest Naturals Roasted Garlic & Onion Sea Salt
2 c. plain yogurt

Heat the Dill Olive Oil in a skillet over medium heat. Add the chopped onion, cook and stir until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini and cooked rice. Cook and stir until the zucchini is softened, about 5 minutes. Make a sauce by mixing the yogurt, and Roasted Garlic and Onion salt in a bowl. Serve over the lukewarm zucchini and rice.

Chef's Note: We used Arborio rice, which is a short grain rice that absorbs liquid even more than long grain rice. It adds a certain creaminess to the dish as the pre-cooked rice is added and reheats, as the grains expand even more. Serve with olives and feta if you like!

Chef's Tip: An alternate, carb-free way to use this recipe is to make veggie kabobs. Chop your zucchini and onion pieces, leaving them large enough to skewer. Mix them with the Dill Olive Oil, sugar, and a sprinkle of the Roasted Garlic & Onion Sea Salt. Marinate overnight or even just for 30 min! Push carefully onto skewers and grill on medium for 15 minutes, rotating occasionally. Mix up the yogurt sauce as directed above, and there is your refreshing dipping sauce for your skewered veggies!

*Tested in Turkish Cooking Class

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