Recipe by Joe Belmont
"Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
long grain white rice
red bell pepper, chopped
1 (14.5 ounce) can
whole peeled tomatoes, chopped
finely chopped zucchini
salt and pepper to taste
1 (15 ounce) can
cannellini beans, drained
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.
I thought this was alright, but certainly not great. By itself it was way too bland. I even added a ton of extra garlic as well as crushed red pepper, but it was still bland. I served it with couscous as others suggested, and I don't think it worked well, because everything in the dish is a bit squishy, so the couscous becomes unnoticeable. I think rice would go much better--it's a bit more substantial. Unless chickpeas were substituted for the cannelini beans--then couscous might be ok with it. I served the leftovers the next day over brown rice (would also work well with whole grain macaroni) & topped off with some ground vegetarian "sausage" (Morningstar Farms brand--tastes just like the real thing!!).
what a great recipe! First the tweaks: only 1T olive oil, and skip the rice. Serve with a sprinkle of parmesan cheese. 4 lunch sized servings and only 1 weight watchers points made this way! Really nice recipe, better than I expected it. I also like to use sweet (like Vidalia) onion, it complements the flavors better. You won't be disappointed!
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!
This was very good. However, I used canned diced tomatoes, and liked it better after I added the second can. I also added a small amount of garlic and Greek Seasoning to the mixture, with the oregano. Like an earlier reviewer, I used green pepper. This was simply because I didn't have any red on hand. A very good, healthy addition to my recipe box. Thanks!!
A good basic recipe and healthy, but felt it needed some spicing up. Added 1/2 cup sliced black olives plus a 1/4 tsp. of red pepper flakes. Also used coucous and topped it with grated parmesan. This recipe has many possibilities, and certainly worth keeping. Thanks.
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.
Actually pretty darn good! I must admit it was better than I expected. Pretty hearty meal too. Will most likely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Mediterranean Style
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 302
** Calories from Fat: 68
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Discover the secret that makes these crabless cakes taste like the real deal.
This creamy Italian rice dish makes an elegant main course.
See how to make a creamy, delicious zucchini side dish.