Freckled Zucchini with Lemon-Dill Cream

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4 servings (serving size: 1 zucchini and 2 tablespoons cream)

Ingredients

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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, cut lengthwise into 1/4-inch-thick slices (about 1 1/2 pounds)

Preparation

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.

Created date

August 2002

Nutritional Information

Calories 51
Caloriesfromfat 41 %
Fat 2.3 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 0.6 g
Protein 2.9 g
Carbohydrate 5.8 g
Fiber 0.7 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 93 mg
Calcium 80 mg