Zucchini with Dill Weed and Garlic-Yogurt Sauce Recipe

Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent about 5 minutes. Stir in the sugar then add the chopped zucchini dill and rice. Cook and stir until the zucchini is softened about 5 minutes. Pour in the water sprinkle with salt and pepper and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked about 20 minutes. Turn off the heat and let the mixture cool to lukewarm.

Make a sauce by mixing the yogurt garlic and salt in a bowl. Serve over the lukewarm zucchini and rice.