One-Pot Greek Zucchini Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
34 mins
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Servings
2
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Course
Main Course
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Cuisine
Mediterranean, Greek
One-Pot Greek Zucchini Rice
Description
This dish starts by sautéing diced onion in olive oil until soft, then adding chopped zucchini and stirring briefly. Medium grain rice is added and coated in oil, followed by crushed tomatoes, dry mint, and some water. It simmers covered on low heat until the rice is cooked through, with additional water added if needed to prevent drying out.
After cooking, fresh chopped dill, salt, and freshly ground black pepper are stirred in, and the pot is covered to let the flavors meld for five minutes. The dish is served with a squeeze of lemon and a piece of feta cheese to add tang and creaminess.
The texture is tender and moist with herbaceous notes from dill and mint complementing the mild zucchini and tomatoes. It works well as a side dish for Mediterranean or vegetarian meals and can be enjoyed warm or at room temperature.
It is suitable for serving as a make-ahead option since it holds well at room temperature and can be reheated gently if preferred.
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion medium, finely diced
- 1 pound zucchini chopped in 1-inch pieces
- ⅓ cup medium grain rice uncooked
- 5 ounces crushed tomatoes
- ½ tsp salt
- 1 tbsp mint dry
- sugar optional, a pinch
- 2 tbsp dill chopped
- black pepper freshly ground
- lemon for serving
Instructions
- In a medium pot heat the olive oil until it starts to shimmer. Add the onion and sauté until soft for about 5 minutes. Then add the zucchini and swirl for a 1-2 minutes and then add the rice and stir gently until the rice is coated with the olive oil.
- Add the tomato, a pinch of sugar (if using), dry mint and about ¼ cup hot water, stir gently, lower heat to low, cover and let it simmer for about 20 minutes until rice is cooked. Add small amounts (2 tbsp at a time) of hot water if rice is drying out.
- Once rice is cooked, remove from heat and add the chopped dill, ½ tsp fine sea salt, and a few grinds of fresh black pepper. Stir gently and cover pot again and let it sit 5 minutes.
- Serve with a squeeze of lemon and a piece of feta.
Notes
- Serve the dish warm or at room temperature based on preference.
- Add water gradually during cooking if the rice starts to dry before fully cooked.
- A squeeze of lemon and a side of feta cheese enhance the fresh, herbal flavors at serving.
User Reviews
Overall Rating
5
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