Yellow Summer Squash With Yogurt
|Summer squash||2 Pound|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Chopped dill||2 Tablespoon|
|Lemon juice||3 Teaspoon|
|Yogurt||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
Cut, unpeeled, into quarters, lengthwise.
Cut squash into long, thin strips three inch by one half inch.
In a ten inch skillet, heat two tablespoons oil over medium heat.
Add onion and saute until golden and tender about 5 minutes.
Add strips of squash, salt, paprika, dill and lemon juice.
Cover and simmer over low heat for 10 to 15 minutes, stirring occasionally.
Remove cover and continue to cook over medium heat, stirring occasionally, until squash is tender.
Remove from heat.
Stir in yogurt (do not reheat or yogurt will curdle).
Pour into serving dish and garnish with two tablespoons of chopped parsley.