Rice With Zucchini Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Zucchini1 Pound
 Small zucchini1 Pound, cut into 1/2 thick slices
 Olive oil1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Dried basil leaves1⁄4 Teaspoon
 Onion1⁄4 Cup (4 tbs), finely chopped
 Italian rice/Long grain rice1 1⁄2 Cup (24 tbs)
 Chicken broth5 Cup (80 tbs)
 Parmesan cheese1⁄3 Cup (5.33 tbs), grated

Nutrition Facts

Serving size

Calories 586 Calories from Fat 284

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 8.5 mg

Sodium 966.8 mg40.3%

Total Carbohydrates 61 g20.2%

Dietary Fiber 3.1 g12.4%

Sugars 5.4 g

Protein 14 g27%

Vitamin A 6.1% Vitamin C 34.3%

Calcium 17.6% Iron 4.6%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°F.

2. In a 2-quart flameproof casserole or saucepan heat half the oil over moderate heat.
3. When hot add zucchini slices and fry until lightly browned.
4. Use a slotted spoon to remove the zucchini slices to a plate.
5. Add remaining oil and heat.
6. Add the onion, basil and garlic, and sauté for 5 minutes or until softened but not browned.
7. Increase heat to moderate and add rice. Saute another few minutes until rice is transparent.
8. Pour in the broth and bring to a boil.
9. Cover casserole with lid and transfer it to the middle level of the preheated oven.
Bake rice, for about 20 minutes, or until stock is absorbed.
10. Stir in the zucchini slices and top with cheese.
11. Bake uncovered for 5 minutes.
12. Turn off oven, cover casserole and let stand for 5 minutes.

13. Serve the rice hot straight from the casserole along with a stew.