Zucchatash

Kathy W

By
@Kattyw

I came up with this years ago after trying to make stuffed zucchini (and not scooping a hole in the side of it!)We like it as a main dish along with a nice big salad and crusty bread.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
basmati rice
olive oil
3 small
zucchini, sliced about 1/2" thick
1 medium
onion, large diced
1 large
tomato, seeded and diced
1 c
fresh or frozen corn
4 clove
garlic, minced
salt and pepper to taste
1 tsp
dried italian herbs (optional)
parmean cheese, grated (optional)

Directions Step-By-Step

1
Cook Basmati rice according to directions
2
While rice is cooking; in medium skillet, heat a small amount of olive oil over medium heat. Saute onion until transluscent, about 5 minutes. Add garlic and saute for 2 more minutes.
3
Add zucchini and saute for about 5 minutes or until just tender crisp (you don't want the zucchini mushy). (this will heat the tomato through, but keep it from over cooking),and adjust seasonings. Can be either served over the rice or mixed with the rice. Sprinkle with parmesan cheese, if desired, and serve.
4
Add corn and heat through - about 1 minute. Add salt and pepper (and Italian herbs, if desired).
5
Turn off heat and gently stir in tomato (this will heat the tomato through, but keep it from over cooking),and adjust seasonings.
6
Can be either served over the rice or mixed with the rice. Sprinkle with parmesan cheese, if desired, and serve.
7
For those of you who aren't sure how to cook rice, here's how I do it:
Rinse 1 cup Basmati rice under cold water.
In medium sauce pan, bring 2 cups water, 1 T butter and 1/2 t salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 15 minutes or until all the water has been absorbed.
Remove from heat and let stand 5 minutes. Fluff with a fork and serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #corn, #Tomato, #zucchini