This vegan recipe is perfect for those going for Veganuary challenge. It is light and bright and very easy to do. Zucchini (also known as courgette), carrots and rice make a delicious combo.
The dish is really easy to do, just follow the steps in the recipe below. Just try to buy or pick (if you are lucky to have a garden) zucchini that is long, as it will have less seeds in the middle and will be tastier. A medium sized fresh carrot and a few tomatoes will be enough. Although rice is gluten free and a small amount is required, if you are weight watching you might consider leaving out the rice completely.
Cut the zucchini into thick coins. Try to cut them to regular pieces if possible, I have not been very successful. This cut is also called rondelle and it is the most common cutting method for round, long vegetables.
Then cut the carrots to diagonal slices, called rondelle. This cut makes the carrot look bigger, but this cut makes them cook easier as they have a larger surface.
Chop an onion to small pieces, mince 1-2 garlic cloves. Sauté in olive oil and add all the ingredients, mix to blend and cook for a few minutes and add water to barely cover the bottom of your pot. Cook until the rice is done. Sprinkle with chopped dill and/or parsley and enjoy. No strict rules about whether the dish should be served as mains or as a side, and warm, chilled or room temperature will all do.
I have many other zucchini recipes. Take a peek at zucchini pancakes, fried zucchini salad or zucchini flower recipes.
Why is Zucchini not good for you?
Zucchini is good for you as it improves digestion, helps with weight loss, balances sugar levels. The question about whether it is good for you or not is related to eating it raw, which should not be a problem as zucchini is actually a fruit.
Are you supposed to peel zucchini before cooking?
Not really, but if the skin is worn or discolored you can opt to peel it. It peels very easily. Some cooks like scrape the peel of the zucchini.
Plenty of dishes to use this lovely plant, a real gift of nature. Enjoy
Zucchini Braised in Olive Oil
Ingredients
- 2 zucchini
- 1 carrot
- 1 tomato
- 1 onion
- 2 garlic cloves
- 1 tablespoon rice
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 5 stems parsley/dill
Instructions
- Chop the onion and the garlic.
- Trim the top and bottom of the zucchini, discard the stem. Slice to make thick uniform zucchini coins, also called rondelle cut.
- Peel and bias cut the carrots, slicing them diagonal to give an oval shape.
- Chop the tomato to small pieces.
- Rinse the rice under flowing water to get rid of excess starch.
- Heat your pot, add the olive oil. You can use a pressure cooker if available.
- Add the onions, cook until slightly caramelized. Add the garlic and saute for an additional minute.
- Then add the rice and saute until it is pearly.
- Add the chopped tomatoes and mix.
- Add the carrots and mix until they slightly change color.
- Finally add the zucchini and mix to blend.
- Add the salt and sugar. Sugar is added to prevent the bitterness of the olive oil, can be left out.
- Add water to cover the bottom of the pot and cover the lid.
- Cook until rice is done.
- Garnish with chopped parsley/dill.