Freckled Zucchini with Lemon-Dill Cream

Freckled Zucchini with Lemon-Dill Cream
Freckled Zucchini with Lemon-Dill Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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

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