Mediterranean Zucchini Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s), diced
- 1 clove (s) garlic, pressed
- 4 tablespoon olive oil
- 2 zucchini (approx. 350 g)
- 125 g rice
- 600 ml vegetable stock
- 100 g tomato paste
- salt
- pepper
- thyme
- 200 g feta cheese, diced
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large pan and sweat the onion in it. Wash, quarter and slice the zucchini, add to the onions with the garlic and fry for a while. Add the uncooked rice and fry a little too. Use the whisk to stir the tomato paste into the vegetable stock and use it to deglaze the rice. Then bring everything to a boil. Season to taste with salt, pepper and thyme and simmer for about 20 minutes on a low heat until the rice has soaked up the sauce and is done. Stir occasionally (if there is not enough liquid, just stir in a little more vegetable stock).
- Just before serving, mix the diced feta cheese into the dish and let it flow a little.
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