Zucchini Mediterranean Style Recipe - Allrecipes.com
Zucchini Mediterranean Style Recipe
  • READY IN 1 hr

Zucchini Mediterranean Style

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
  2. 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.
  3. 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 Reviews

Most Helpful Positive Review
Sep 23, 2003

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.

Most Helpful Critical Review
Feb 03, 2007

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!!).

Sep 05, 2006

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!

May 28, 2006

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!

Jun 23, 2004

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!!

Jun 23, 2006

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.

Dec 01, 2004

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.

Aug 29, 2005

Actually pretty darn good! I must admit it was better than I expected. Pretty hearty meal too. Will most likely make this again.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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