Freckled Zucchini with Lemon-Dill Cream

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4 servings (serving size: 1 zucchini and 2 tablespoons cream)
July 1998
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

Combine first 5 ingredients in a small bowl.

Step 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.

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