Zucchini in Olive Oil

Summer zucchini stewed in its own juices with olive oil, tomato, a handful of rice and dill. A light vegetable dish served warm or cold; fully plant-based.

Ingredients

• 1000 g zucchini, cut into half-moons
• 150 g onion, finely chopped
• 200 g tomato, grated
• 40 g white rice, rinsed
• 70 g (5 tbsp) olive oil
• 20 g dill, chopped
• 150 g (2/3 cup) hot water
• 5 g (1 tsp) sugar
• 8 g (1 1/2 tsp) salt

Instructions

1. 1

   Peel the zucchini in stripes, halve lengthwise and cut into 1.5 cm half-moons.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 5 minutes until lightly golden.

3. 3

   Add the grated tomato and cook for 3-4 minutes until slightly reduced.

4. 4

   Add the zucchini, rice, sugar and salt, stir, then pour in the hot water.

5. 5

   Cover and simmer on low for 20-25 minutes until the zucchini is tender and the rice is cooked. Shake the pot instead of stirring so the zucchini holds its shape.

6. 6

   Stir in the dill, turn off the heat and serve warm or cold.

Nutrition

Per serving