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Zucchini & Rice

April 18, 2011

Spring dishes can be very easy to make.  For example, rice and zucchini is a wonderful and quick combination of veggies and carbs. Interestingly, zucchini is thought to be a vegetable in cooking, whereas in botanical terms, it is considered a fruit.  Similar to its dichotomous classification, this fruit or vegetable dish can be topped with varied condiments, like dill or cinnamon.  Either way, its taste will be unambiguously good.


  • 1 medium onion
  • 2 large zucchini
  • 1 cup of rice
  • vegetable oil
  • sea salt
  • dill or cinnamon (optional)

Cook chopped onion in some oil in a large skillet until soft.  Transfer onion to a medium-size pot with lid.  In the meantime, cut your zucchini lengthwise twice in a cross, then chop four long pieces across in small pieces.  In the same skillet, add some olive oil and cook zucchini on high heat stirring constantly until semi-soft.  Transfer zucchini to the
pot with the onions.  Add a few teaspoons of sea salt, stir in the rice and 2 cups of water. Bring to a boil and then turn the heat down to low.  Let simmer covered for 15-20 mins or until done.  Serve with fresh chopped dill sprinkled on top or a dab of cinnamon. Alternatively, use a dash of nutmeg depending on your preference or availability.

One Comment
  1. Beautiful photos. Trying this tonight! This is a Bulgarian recipe I have never tried.

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