Rice with zucchini

I have made this rice with vegetables and zucchini many times, especially when I crave something light yet filling. Zucchini rarely goes missing from the fridge in summer, and the combination with rice and vegetables is simple, doesn’t require much attention, and works well for lunch or even as a takeout. The smoked octopus is optional, but if you find it, it’s worth trying, especially as a different option from regular fish.

Quick Info

Total Time: about 45-50 minutes
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Recipe Type: main dish or side, suitable for lunch or dinner

Ingredients

2 zucchinis (washed, with skin)
1 cup rice
3 cups water
1 large carrot
1 red bell pepper
1 small onion
1 can smoked octopus
a little olive oil
salt, pepper, nutmeg (to taste)

Preparation Method

1. Start with the vegetables for the rice. Peel and finely chop a small onion. Grate the carrot using a large grater. Dice the red bell pepper into small cubes.

2. In a pot, heat a little olive oil, enough to cover the bottom. Add the onion, grated carrot, and bell pepper. Stir over medium heat until they begin to soften, without burning, for about 5-6 minutes.

3. Add the rice over the vegetables and let it mix with the oil and flavors in the pot for 1-2 minutes. Pour in 3 cups of water.

4. Let the rice cook over low to medium heat. Stir occasionally. When it starts to boil, add salt, pepper, and a little nutmeg to taste. If you see that the water is evaporating too quickly and the rice is not done, add a few tablespoons of hot water.

5. After 20-25 minutes, when the rice is cooked and the liquid is absorbed, turn off the heat and cover the pot with a lid. Let it sit for 5-10 minutes; it will fluff up a bit more and bind better.

6. Meanwhile, wash the zucchinis. Using a vegetable peeler or mandoline, slice them as thinly as possible lengthwise, with the skin on.

7. Heat a grill pan (or a regular pan if you don’t have a grill). Sauté the zucchini slices on both sides for 1-2 minutes each side until they have light grill marks and soften, but don’t dry them out.

8. Take a square or rectangular dish that can be served at the table. Line the bottom and sides with zucchini slices, covering the entire dish, but without making thick layers.

9. Add a layer of rice with vegetables over the zucchini slices. Cover everything with the remaining zucchini to create a compact square, with rice in the middle and zucchini on top and bottom.

10. If you like, flip the dish onto a platter and cut it into square portions. Serve with smoked octopus, straight from the can. If you don’t have it or prefer not to use it, just enjoy the rice with zucchini; it’s flavorful and has good texture on its own.

Why I Make This Recipe Often

It’s quick to assemble, has accessible ingredients, and doesn’t require much attention. I like that it keeps quite well in the fridge. It’s also good at room temperature. The grilled zucchini adds a fresh taste and doesn’t need many spices.

Tips and Variations

Tips

If you don’t want to cook everything at once, you can prepare the rice with vegetables in advance, and the zucchini can be grilled in 10 minutes.
Thin zucchini slices are easier to make with a wide vegetable peeler. If they are too thick, they may break or not fold well when assembling.
Don’t leave the rice too watery at the end; otherwise, the dish won’t turn out compact.

Substitutions

Instead of bell pepper, you can use regular sweet pepper, any color.
You can skip the carrot if you don’t have it on hand, but it adds a touch of sweetness.
You can use brown rice, but the cooking time increases, and you may need more water.
Zucchini can be replaced with courgette; it doesn’t change anything significant.

Variations

You can add a bit of chopped herbs (dill, parsley) to the rice towards the end.
If you want to avoid animal protein altogether, leave out the octopus; it’s good on its own.
You can try using grilled eggplant slices, but they will need a little more time in the pan.

Serving Ideas

Serve immediately, cut into squares, like a crustless tart. It also works as a side dish for fish or lean meat, not just with smoked octopus.
The rice with vegetables and zucchini can also be eaten cold, as a salad, especially in summer.

Frequently Asked Questions

1. Can I use a different type of rice?

Yes, but you’ll need to adjust the cooking time and amount of water. Long-grain or basmati rice works well, just don’t overcook it.

2. Can it be made without a grill pan?

Yes, you can use a regular pan or even bake it in the oven on parchment paper, but the texture won’t be exactly the same.

3. Can the smoked octopus be substituted?

Sure, you can serve it with another type of canned fish or skip the protein altogether.

4. Can I prepare the rice with vegetables a day in advance?

Yes, the rice with vegetables keeps well in the fridge, but I recommend grilling the zucchini on the day of serving to keep it firm.

5. Does the zucchini have to be left with the skin?

No, but the skin keeps the slices intact and prevents them from falling apart on the grill. If you don’t like the skin, you can peel it off, but be careful when handling.

Nutritional Values (estimated, per serving – without octopus)

Calories: approx. 230
Protein: 5-6 g
Carbohydrates: 45 g
Fat: 3-4 g (from oil and zucchini)
Fiber: 3-4 g

If you add smoked octopus, it adds about 80-100 kcal and 12-15 g of protein per serving, depending on how much you use.

Storage and Reheating

The rice with vegetables and zucchini can be stored for 2 days in the fridge in a covered container. It can be reheated in the microwave or in a pan with a little water, but the zucchini won’t be as firm as fresh. Ideally, assemble the grilled zucchini as close to serving time as possible. The dish doesn’t freeze well; the texture of the rice and zucchini changes upon thawing.

 Ingredients: 2 zucchinis, 1 cup rice, 3 cups water, 1 large carrot, 1 red bell pepper, 1 can of smoked octopus, salt, pepper, nutmeg, 1 small onion, a little olive oil

 Tags:  vegetables rice with zucchini