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 🙂
Spicy Zucchini Tomato Rice
A quick, easy, healthy dish for zucchini season.
- 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)
- Cook the rice, and while that’s going on, continue with the following…
- Put the extra virgin olive oil in a medium saucepan and turn onto a medium heat.
- Add the sliced zucchini, cover and cook, shaking occasionally for 5 minutes until just tender.
- Add the garlic, and salt and pepper to taste, and cook for a further minute.
- Add the tinned tomatoes, chopped jalapenos (if using), and red wine vinegar.
- Simmer uncovered for a few minutes until the tomatoes have reduced.
- Add the cooked rice and stir to combine.
- Serve into bowls and sprinkle with Parmesan if desired.
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.
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!