Main Course
Zucchini in Olive Oil
A light pot of zucchini with dill, cool in summer and warm in winter.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 4 zucchini
- 1 onion
- 2 tomato
- 4 tbsp olive oil
- 2 tbsp rice
- 1 tsp salt
- ½ cups (100 ml) water
- ½ bunches dill
Method
- Cut the zucchini into half-moons, chop the onion finely and grate the tomatoes.
- Heat the olive oil in a pot and cook the onion over medium heat for 3 minutes.
- Add the zucchini, tomatoes, rinsed rice, salt and water. Bring to a boil, then cover and simmer over low heat for about 20–25 minutes, until the rice and zucchini are tender.
- Stir in the chopped dill and take off the heat.