Freckled Zucchini with Lemon-Dill Cream
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
Ingredients
- 6 tablespoons plain fat-free yogurt
- 2 tablespoons low-fat sour cream
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vegetable oil divided
- 4 medium zucchini (about 1 1/2 pounds) cut lengthwise into 1/4 inch slices
Details
Servings 1
Preparation
Step 1
Combine first 5 ingredients in a small bowl.
Heat 1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat. Add half of zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini from skillet; keep warm. Repeat procedure with 1/2 teaspoon oil and remaining zucchini slices. Serve with yogurt mixture.
Serving size: 1 zucchini and 2 tablespoons cream
You'll also love
- Smothered Squash and Pinto Beans 0/5 (0 Votes)
- Strawberry Waffles with Buttered... 0/5 (0 Votes)
- Corned Beef and Cabbage by Martha... 0/5 (0 Votes)
- GARLIC LIME SEASONING 0/5 (0 Votes)
- Lamb - Baby Lamb Chops with... 0/5 (0 Votes)
- Zucchini and Carrot Ribbons with... 0/5 (0 Votes)
- Puff Pastry Purses with Zucchini,... 0/5 (0 Votes)
Review this recipe