Zucchini with Rice Cooked in Olive Oil (One Pan)

Zucchini with rice cooked in olive oil (one pan)

Preparation Time: 45 minutes.
Serves: 4
Energy: 157 kcal per serving.



- 4 qty. Zucchini Medium Size, Washed and Chopped into Cubes
- 1 qty. Onion Diced
- 1 qty. Red Pepper Chopped
- 3 qty. Green Pepper (Jalapeno) Chopped
- 1 qty. Tomato Chopped
- 4 qty. Olive Oil Tablespoon
- 80 gr.3 oz. White Rice Washed and Rinsed
- 1 qty. Salt Teaspoon (If desired, add more)
- 1 qty. Black Pepper Teaspoon
- 0.5 qty. Cumin Powder Teasoon
- 200 ml.6.5 fl. oz. Water Boiled


1. Take a large pot and saute diced onions with olive oil 1-2 minutes.
2. Add red and green peppers and continue to saute.
3. Add chopped zucchini and cook for 3-4 minutes by stirring occasionally.
4. Add tomatoes and rice, stir well.
5. Add water and close the lid of the pot and cook over low heat about 20-30 minutes until rice and zucchini are soft enough.
6. Serve lukewarm with some plain yogurt and fresh dill.

Footnote: I use one cayenne pepper, you can add if you prefer. Instead of rice, you can use brown rice, bulgur wheat, buckwheat, and quinoa. Check time to time, it may need extra water or cooking time.
Tips: Instead of chopping the onion, peppers and tomato one by one, you can pulse them in the food processor, it really saves time. If it absorbs all the water and rice are not cooked well, then add some more boiled water.
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