1 1/2 lbs. zucchini (about 6 sm.)
1 clove garlic, finely chopped
2 tbsp. olive or vegetable oil
1 sm. onion, sliced & separated into rings
1/2 tsp. salt & dash of pepper
1/2 c. plain yogurt
3 tbsp. snipped fresh dill weed or 1 tsp. dried dill weed

Prepare 6 cups sliced zucchini. Combine and stir zucchini and garlic in oil in a 10-inch skillet over medium heat until zucchini is light brown, 5 to 8 minutes. Stir in onion rings. Heat just until hot. Sprinkle with salt and pepper; remove from heat. Mix yogurt and dill. Stir into zucchini mixture. Servings: 6 -- 75 calories per serving.