I made this earlier in the week, after being gifted some zucchini (aka courgettes!) from our lovely neighbours. I obviously forgot to take photos of the zucchini, but they were a mixture of yellow and green which made for a very pretty dish. Also forgot to take pics of the cooking process and final result, as it came after a busy day at work and I was just trying to get food into my belly as quickly as possible! I was delighted with the result of this experiment though. Filling but not heavy, and with leftovers for lunch a couple of days later 🙂

https://www.pexels.com/photo/3-zuchini-brown-wooden-surface-128420/

[recipe title=”Spicy Zucchini Tomato Rice” servings=”2″ time=”20 minutes” difficulty=”easy” image=”https://en-support.files.wordpress.com/2014/01/food-dinner-pasta-broccoli.jpg description=”A quick, easy, healthy dish for zucchini season.”][recipe-ingredients]
– 1/2 cup basmati rice
– 4 tbsp fresh extra virgin olive oil
– 2-3 medium zucchini, thinly sliced
– 1 clove of garlic, crushed or chopped
– salt and pepper
– 1 tin of chopped tomatoes
– jalapeno rings to taste, chopped (optional, I only used 4!)
– 1 tbsp red wine vinegar
– Parmesan cheese (optional)
[/recipe-ingredients][recipe-directions]
1. Cook the rice, and while that’s going on, continue with the following…
2. Put the extra virgin olive oil in a medium saucepan and turn onto a medium heat.
3. Add the sliced zucchini, cover and cook, shaking occasionally for 5 minutes until just tender.
4. Add the garlic, and salt and pepper to taste, and cook for a further minute.
5. Add the tinned tomatoes, chopped jalapenos (if using), and red wine vinegar.
6. Simmer uncovered for a few minutes until the tomatoes have reduced.
7. Add the cooked rice and stir to combine.
8. Serve into bowls and sprinkle with Parmesan if desired.
[/recipe-directions]

Possible substitutions and additions:
Brown rice instead of regular basmati would add a great flavour and texture, while increasing the fibre content.
Other small squashes could be substituted for the zucchini.
Fresh tomatoes would be wonderful, but will take just a bit longer to cook.
Garlic paste is absolutely perfect if you’re out of fresh.
Lemon or lime juice would add a fab extra zing instead of the red wine vinegar.
Add a cup of black beans when you put in the tomatoes, to bulk it up and increase the protein value.

Other tips:
Freezes well, so make extra and reheat.
Also great as a side dish.
I sliced the zucchini using the slicer on the side of my cheese grater – they were a bit wonky but it didn’t matter!

[/recipe]