Go Back
–+ servings
plate with zucchini tomato rice with a spoon in it.
Print Recipe
4.64 from 25 votes

Zucchini Tomato Rice

This zucchini tomato rice recipe is easy, quick, vegan, and delicious - perfect for a healthy, filling meal with minimal cooking time.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta and Rice
Cuisine: Romanian
Servings: 6 servings
Calories: 187kcal
Author: Adina

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
US - EU

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

  1. 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.

Nutrition

Serving: 1/4 | Calories: 187kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 557mg | Fiber: 4g | Sugar: 7g