Zucchini Mediterranean Style

SUBMITTED BY: Joe Belmont PHOTO BY: LynnInHK

"Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!"

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

2 cups water
1 cup long grain white rice
3 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 cloves garlic, crushed
1 (14.5 ounce) can whole peeled tomatoes, chopped
3 cups finely chopped zucchini
1/2 teaspoon dried oregano
salt and pepper to taste
1 (15 ounce) can cannellini beans, drained

READ REVIEWS (31)

DIRECTIONS

Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 23, 2003 by BECCAW

Pretty good recipe, with some adjustments. I used green instead of red pepper, and added a can of tomato sauce to the mixture for thickness. I also used crushed red pepper to give it some spice, and a beef boullion cube for some richness in the sauce. Overall, it was quick, easy, and very good for you, which is a plus. I would absolutely make this again.

25 users found this review helpful

Reviewed on May 28, 2006 by AntsyAshley

I made this with couscous and yellow squash instead of rice and zuchini. Turned out delicious. Also spiced it up with white and cayenne pepper. Added some extra nutrition with spinach just in the final minutes of cooking. Great dish!

8 users found this review helpful

Reviewed on Dec. 1, 2004 by LynnInHK

I make this whenever I can find reasonably priced zucchini in Tokyo. The flavor is not very strong, but it's just right for a healthy vegetable dish. The last time I made it, I served it with Spicy Lime chicken and the flavor combined very well.

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 303

Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 110mg
Total Carbs: 50.7g
Dietary Fiber: 6.2g
Protein: 9.6g

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