1 lb. fresh green beans
1 sm. onion, chopped
1 tbsp. olive oil
Grated rind of 1 lemon
1/4 tsp. dillweed
1 c. plain low fat yogurt
1 c. whole wheat bread crumbs

Cut green beans into serving size pieces and steam for about 5 minutes or until just tender. Saute onion in olive oil until onion is translucent. Add lemon rind, dill and yogurt; heat thoroughly. Place green beans in casserole dish and cover with yogurt sauce. Top with bread crumbs. Bake in 350 degree oven for about 15-30 minutes or until sauce is bubbly.

Serves 4-6.