Dilled Zucchini (Hungary)
6 small zucchini, cut into 1/2-inch slices
1 clove garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 small onion, sliced and separated into rings
1/2 teaspoon salt
Dash of pepper
1/2 cup plain yogurt
3 tablespoons minced fresh dill weed or 1 teaspoon dried dill weed
Cook and stir zucchini and garlic in oil in skillet over medium heat until zucchini is light brown, 5 to 8 minutes.
Stir in onion; heat just until hot.
Sprinkle with salt and pepper; remove from heat.
Mix yogurt and dill weed; stir into zucchini mixture.
Yields 6 servings.
Eastern European Recipes