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


  1. Cook and stir zucchini and garlic in oil in skillet over medium heat until zucchini is light brown, 5 to 8 minutes.
  2. Stir in onion; heat just until hot.
  3. Sprinkle with salt and pepper; remove from heat.
  4. Mix yogurt and dill weed; stir into zucchini mixture.

Yields 6 servings.