Freckled Zucchini with Lemon-Dill Cream

By Lv2Cook

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

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