Mediterranean Zucchini Rice | Delicious & Savory with Tons of Vegetables and Protein
If you´re looking for a dish that´s packed with flavors, easy to make and super healthy, this Mediterranean Zucchini Rice is your jam. It´s got a ton of Mediterranean flavors, it´s effortless to put together and all done in just 40 minutes.
You can serve this Mediterranean Zucchini Rice as a side dish, next to some grilled fish and a garden salad, or even as a main course next to a crunchy baguette. Either way, this rice promises to fill your body with so much Mediterranean goodness.
To make this dish I used long grain rice. But you can use any rice you like. Though the liquid to rice ratios and cooking times might be different. So make sure to check the package instructions on the rice that you are using.
TIPS & TRICKS to Make this Recipe: I sliced half of the zucchini into rounds and lightly sauteed them. The other half I roughly chopped and cooked with the rice. At the end of the cooking, I added the sauteed zucchini rounds over the rice. This adds an incredible presentation as well as another layer of textures & flavors.
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Watch the Video Below on How to Make this Mediterranean Zucchini Rice
Mediterranean Zucchini Rice
- 3 tbsp extra virgin olive oil 45 ml
- 1 zucchini
- 1 small onion
- 6 cloves garlic
- 2 tomatoes
- 1 1/4 cups canned chickpeas 200 grams
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup long grain rice 190 grams
- 1/4 cup finely grated Manchego cheese 30 grams
- pinch sea salt
- dash black pepper
Thinly slice 1/2 the zucchini into rounds that are 1/4 inch (.635 cm) thick, season the slices with sea salt on both sides and set aside, cut the other half of zucchini into large chunks, finely chop 1 small onion, roughly chop 6 cloves of garlic and finely grate the tomatoes to end up with 1/2 cup (115 grams) tomato sauce
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, add the slices of zucchini over paper towels and pat dry, then add them into the pan with the hot olive oil, all in a single layer, saute for 2 minutes per side, then remove from the pan, season with black pepper and set aside
Using the same pan with the same heat, add in the chopped onion, the chunks of zucchini and the chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the 1/2 cup tomato sauce, mix together and simmer
After 3 minutes and the tomato sauce has thickened, add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth and pinch in 1/4 tsp saffron threads, turn up the heat to a high heat and bring to a boil, then add in 1 cup long grain rice (rinsed), mix together, place a lid on the pan and lower to a low-medium heat
Once all the broth has been absorbed and the rice is fully cooked through (15 minutes in my case, check rice package instructions), remove the pan from the heat, fluff the rice with a fork, add the sauteed slices of zucchini over the rice and finely grate in a 1/4 cup of Manchego cheese, serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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