Last Updated on 13/01/2024 by Adina
This simple recipe for zucchini tomato rice is easy, quick, economical, vegan, and delicious! It's a great meal for days when you want something healthy and filling without spending much time cooking.
You might have noticed I love eating rice cooked like this zucchini tomato rice. This means a one-pot rice meal with plenty of vegetables and sometimes a little meat or cheese, but not too often. Most of my rice dishes are vegetarian (if any cheese used is vegetarian too).
You will find several similar rice recipes on my blog, including dishes like this Romanian Vegetable Pilaf, the creamy Pumpkin Gorgonzola Risotto, and the One Pot Vegan Pilaf.
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Recipe ingredients
Rice: I used long-grain rice, but brown rice works, too; I’ve made it many times. Just adjust the cooking time - brown rice takes over 30 minutes. If using brown rice, cut the carrots and zucchini into larger chunks to prevent them from getting mushy.
Zucchini: A small one, about 5.5 – 7 oz/ 150-200 g.
Tomatoes: Use ripe, flavorful tomatoes. I had a few juicy, slightly overripe ones perfect for the rice. If you can't find good ripe tomatoes, a can of whole or chopped tomatoes is better than using unripe ones.
Other vegetables: I also used carrots, one onion, and garlic. You can use one bell pepper instead of carrots or any other vegetables you like or have on hand from your fridge or freezer. Check out this Carrot Rice or this Pumpkin Rice, too.
See the recipe card for full information on ingredients and quantities.
How to make zucchini tomato rice?
Prepare the vegetables: Finely chop onions and garlic. Quarter and slice the zucchini, slice the carrots, and keep them separated from the onions. Chop the tomatoes (if using fresh tomatoes) and keep them separated from the rest.
Step #1: Saute onions and garlic.
Step #2: Add rice, zucchini, and carrots and stir for 2 minutes.
Step #3: Add broth, tomatoes, and spices, stir and bring to a boil.
Step #4: Simmer tomato vegetable rice until tender.
Good to know!
The tomato zucchini rice will be more vibrant red if you use canned tomatoes. Try another vibrant red rice dish, this Spicy Nigerian Jollof Rice.
Store and reheat
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat in a nonstick saucepan on the stovetop or in the microwave. If the rice seems a bit dry, add a small splash of broth and stir well to moisten it.
How to serve it?
We mostly eat this tomato and zucchini rice as a main dish with some Green (Unripe) Tomato Pickles or gherkins on the side. A salad with yogurt dressing would be a great side for the rice as well. You could also have zucchini tomato rice as a side dish for fish like this oven-baked pike with vegetables or basic skillet chicken breast. Either way, it is delicious!
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!Recipe
Zucchini Tomato Rice
Ingredients
- 1 onion
- 2 garlic cloves
- 2 thin carrots
- 1 small zucchini green or yellow
- 1 tablespoon olive oil
- 1 ½ cup long grain rice
- 2 heaped tablespoons tomato paste
- 1 lb ripe tomatoes or a can of whole or chopped tomatoes; Note 1
- 2 ½ cups vegetable broth
- 1 teaspoon dry thyme
- ½ teaspoon sugar
- fine sea salt and black pepper
- fresh thyme or parsley to garnish
Instructions
- Chop vegetables: Finely chop the onion and the garlic cloves. Chop the carrots into rings, quarter the zucchini lengthwise, and slice the quarters. Keep the carrots and zucchini separated from the onions and garlic. Chop the tomatoes (if using fresh tomatoes) and keep them separated from the rest.1 onion + 2 garlic cloves + 2 thin carrots + 1 small zucchini + 1 lb ripe tomatoes/ 450 g
- Saute: Heat the oil in a pot and cook the onions and the garlic until translucent, about 3 minutes.1 tablespoon olive oil
- Saute rice: Add the vegetables and the washed rice to the pot, stir well, and cook for about 2 minutes.1 ½ cup long grain rice/ 300 g
- Add tomato paste, chopped tomatoes, dry thyme, and hot vegetable broth. Add sugar, about ¼ to ½ teaspoon salt, and some pepper. 2 heaped tablespoons tomato paste + tomatoes + 1 teaspoon dry thyme + 2 ½ cups vegetable broth/ 600 ml + ½ teaspoon sugar + fine sea salt and black pepper
- Simmer zucchini rice: Stir well, cover, and bring to a boil. Turn the heat to low and let simmer for about 20-25 minutes or until the rice is cooked. I prefer the rice to be relatively soft when making such a dish. Check and let it cook according to your taste.
- Stir a couple of times in between, and add more vegetable broth or hot water if the rice becomes too dry. Most of the liquid should be absorbed, yet the dish should not be dry but nicely wet.
- Adjust the taste with salt and pepper, sprinkle with the fresh herbs, and serve with pickles or salad.fine sea salt and black pepper + fresh thyme
Notes
- Tomatoes: You can use ripe fresh tomatoes or a can of chopped tomatoes. If you use tomatoes from a can, the rice will have a more vibrant red color.
Sarah B says
Exactly what Inwas looking for.. delicious and totally plant based.. thank you!!
Shellie says
What a great recipe. We absolutely loved it. It's so quick and easy to make. I did use diced canned tomatoes and their juice. I wish it didn't take me 5 years to find this recipe. 🙂
Adina says
That's nice of you to say. I am so happy you liked it!
Belkis says
Thank you for making being vegan tasty and easy.... Love it!!!
Adina says
Welcome Belkis. 🙂
Brie N. says
You had me at "healthy, quick, cheap!" This looks divine, Adina, filling and comforting but light - so perfect for this not-yet-fall weather we've been having. Your vegan "one pot" meals are always the best, the hubby loves your recipe for zucchini cashew curry, I'm sure this one will be a winner too!
Monica says
I love all sorts of rice dishes and this one looks spectacular. Love the colors, the flavors, and how easy it is.
Balvinder says
This dish is a combination of speed, ease, and taste, Adina! I love rice with vegetables so much and I am going to try this one.