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Freckled Zucchini with Lemon-Dill Cream

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

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

Nutrition 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

How to Make It

  1. Combine first 5 ingredients in a small bowl.

  2. 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.