Saute the onion until translucent; stir into the yogurt. Lightly saute the zucchini and squash. Spread the rice on the bottom of a medium-sized baking dish. Combine the zucchini, squash, red pepper, and dill. Place on top of the rice. Pour the yogurt-onion mixture over the squash and top with bread crumbs. Bake for 30 minutes or until crumbs are lightly browned in a pre-heated 350 degree F oven. Makes 6 servings. Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger. Posted to fatfree digest V97 #204 by "Lachman, Diane" <dlachman@path.org> on Sep 8, 1997
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