Zucchini in Olive Oil

Lightly cooked with minimal olive oil and naturally sweetened by fresh tomatoes, this Aegean classic offers a refreshing, low-calorie fiber boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium zucchinis (about 1.8 lbs / 800 g), sliced or diced · 136 kcal in the whole recipe
• 1 medium yellow onion (150 g), finely chopped · 60 kcal in the whole recipe
• 2 medium tomatoes (250 g), grated or finely diced · 45 kcal in the whole recipe
• 2 tablespoons olive oil (26 g) · 230 kcal in the whole recipe
• 2 tbsp white rice (35 g), rinsed · 126 kcal in the whole recipe
• 2 cloves garlic (10 g), sliced · 15 kcal in the whole recipe
• 1/2 bunch fresh dill (15 g), finely chopped · 7 kcal in the whole recipe
• 1 teaspoon granulated sugar (4 g) · 16 kcal in the whole recipe
• 1/2 teaspoon salt and 1/2 cup water

Method

1. Heat the olive oil in a wide pot over medium heat, then sauté the chopped onion and sliced garlic for 3-4 minutes until translucent.

   

2. Add the grated tomatoes, sugar, and salt; simmer for 2 minutes until slightly reduced.

   

3. Layer the sliced zucchinis into the pot, gently mix, then sprinkle the rinsed rice evenly on top.

   

4. Pour in 1/2 cup of warm water, cover with the lid, and cook on low heat for about 20 minutes until the zucchinis and rice are tender.

   

5. Remove from heat, gently fold in the chopped fresh dill, and let it cool completely in the pot before serving at room temperature or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.