Cut green beans into serving-size pieces and steam for about 5 minutes or until just tender. Sauté onion in chicken broth 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° oven for about 16-30 minutes or until sauce is bubbly. Yields 6 servings.
Nutritional analysis per serving:
From Rhode Island Hospital's Healthy Cooker