- 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)
How to Make Zucchatash
- 1Cook Basmati rice according to directions
- 2While 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.
- 3Add 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.
- 4Add corn and heat through - about 1 minute. Add salt and pepper (and Italian herbs, if desired).
- 5Turn off heat and gently stir in tomato (this will heat the tomato through, but keep it from over cooking),and adjust seasonings.
- 6Can be either served over the rice or mixed with the rice. Sprinkle with parmesan cheese, if desired, and serve.
- 7For 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.