Looking for a light and satisfying dish that’s packed with flavor? This zucchini with rice recipe is perfect for those days when you want a hearty meal without any meat. It’s loaded with vegetables and enhanced by simple yet flavorful seasonings, making it a great choice for a healthy lunch or dinner. Whether you’re vegetarian or just trying to cut down on meat, this recipe is sure to impress.
Ingredients:
- 100 grams of rice
- 1 medium zucchini, grated
- Salt, to taste
- 1 potato, grated
- 1 carrot, grated
- Chopped chives (about 2 tablespoons)
- 3 eggs
- Ground black pepper, to taste
- 1/2 teaspoon dry garlic powder
- 2 tablespoons semolina
- 2 tablespoons sour cream
- 1 tablespoon ketchup
- Fresh dill, chopped (about 2 tablespoons)
- 2 cloves fresh garlic, minced
- Olive oil (for greasing and sautéing)
Instructions:
Step 1: Prepare the Rice
- Cook the Rice:
- In a small pot, bring water to a boil, add a pinch of salt, and cook the rice according to package instructions until tender. Drain and set aside to cool.
Step 2: Prepare the Vegetables
- Grate the Vegetables:
- While the rice is cooking, peel and grate the zucchini, potato, and carrot.
- Place the grated zucchini in a colander, sprinkle with a little salt, and let it sit for 10 minutes to release excess water. Squeeze out the moisture with your hands or a clean towel.
Step 3: Mix the Ingredients
- Combine the Ingredients:
- In a large mixing bowl, combine the cooked rice, grated zucchini, potato, and carrot.
- Add the chopped chives, dry garlic, fresh minced garlic, and chopped dill.
- Add the Wet Ingredients:
- In the same bowl, beat the eggs and mix in the semolina, sour cream, ketchup, salt, and black pepper to taste. Stir everything together until well combined.
Step 4: Cook the Zucchini and Rice Mixture
- Grease the Pan:
- Heat a little olive oil in a large skillet over medium heat.
- Cook the Mixture:
- Spoon the zucchini and rice mixture into the pan, spreading it out evenly. Press it down slightly with a spatula.
- Cook for 5-7 minutes on each side, until golden brown and cooked through. Alternatively, you can transfer the mixture to a greased baking dish and bake it in a preheated oven at 180°C (350°F) for 20-25 minutes, until set and golden.
Step 5: Serve
- Garnish and Serve:
- Once cooked, remove the dish from the heat or oven and allow it to cool slightly before slicing. Garnish with extra chopped dill and chives for a fresh finish.
- Enjoy:
- Serve warm as a standalone dish or pair it with a side salad or yogurt for a refreshing contrast.
Conclusion:
This simple and delicious zucchini with rice recipe is a healthy, satisfying option that’s packed with flavor. The combination of fresh vegetables, herbs, and rice creates a dish that’s both light and filling. Perfect for a quick lunch or dinner, it’s a great way to enjoy a meatless meal that doesn’t compromise on taste. Give this recipe a try and savor the delightful blend of flavors!