Zucchini Veggie Melange Recipe

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Zucchini Veggie Melange

Sharon Colyer


Came across this recipe in Better Homes and Gardens magazine from January 1980. This recipe is so easy! I added a couple of optional additions.

Cooking of optional rice, is done ahead, and is not counted in cooking time. If using instant rice, you could do it, while prepping vegetables.

★★★★★ 1 vote
40 Min
20 Min
Stove Top


1 Tbsp
vegetable oil
1 medium
onion, sliced
2 clove
garlic, crushed
3 medium
zucchini, sliced
1 large
bell pepper, of any color, seeded and sliced
ripe tomatoes, peeled and quartered or 1 can (16 oz.) of tomatoes
1/2 tsp
* * * * * * *
*1- 2 cups cooked rice, any kind (optional)
*if you would like any liquid, in this dish, add some vegetable broth or tomato juice


1If using rice, cook ahead of time, remove from heat, and leave covered, so as not to dry out rice. If using instant rice, you could do it, while prepping vegetables.
2Heat oil in medium skillet. Add onion and garlic, and sauté for 5 mins. Add remaining ingredients including liquid, if using; cover, and simmer for 15 minutes. Add cooked rice; add more liquid, if needed, if you are using a liquid. Cook 5 minutes more, or until vegetables are tender.
3Makes 4 servings. Each serving about 80 calories, without rice and broth or juice.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy