Stewed zucchini with rice
4 servings
60 minutes
Stewed zucchini with rice is a simple yet surprisingly delicious dish that combines the softness of zucchini, the richness of tomatoes, and the tenderness of rice. It is valued in European cuisine for its lightness and health benefits. The roots of this recipe trace back to traditional village dishes where seasonal vegetables formed the basis of nutrition. When stewed, zucchini acquires a tender texture, and spices enhance their natural sweetness. The dish is perfect as a side for meat or fish but can also serve as a light dinner on its own. Serving it with herbs and a drizzle of olive oil can enhance the freshness of the flavor. It's an excellent solution for those seeking a combination of health benefits and wonderful aroma.
1
Bring a large pot of water to a boil. Add the rice, let it boil again, then reduce the heat and cook for 15 minutes until the rice is soft.
- Long grain rice: 1 glass
2
At this time, finely chop the onion and garlic. Peel the tomatoes and also chop them finely. Clean the zucchini and cut into cubes. Grate the carrot on a fine grater.
- Onion: 1 piece
- Garlic: 2 cloves
- Tomatoes: 1 piece
- Zucchini: 1 kg
- Carrot: 1 piece
3
Drain the water from the rice, rinse it under cold water, and let it dry in a colander.
- Long grain rice: 1 glass
4
Heat olive oil in a pan, sauté onion with garlic and carrot on low heat for 2 minutes, then add tomatoes and cook for another 5 minutes. Then add zucchini to the same pan, add spices, season with salt and pepper to taste, cover with a lid and cook for 35 minutes, stirring occasionally.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Tomatoes: 1 piece
- Zucchini: 1 kg
- Spices: to taste
- Sea salt: to taste
- Ground black pepper: to taste
5
Add rice, mix it. It can be served on the table.
- Long grain rice: 1 glass