1 lb. fresh green beans
1 sm. onion, chopped
1 tbsp. olive oil
Grated rind of one lemon
1/4 tsp. dill weed
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 and 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.