Sooo easy to make and double or triple if needed. Serve as the main meal with a salad and crusty bread, or as a side dish.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.

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  • Stir in rice and water. Cover, and cook over low heat for 20 minutes.

Nutrition Facts

94 calories; protein 3.2g; carbohydrates 16.1g; fat 2.8g; sodium 19.6mg. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2006
This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish! Read More
(55)

Most helpful critical review

Rating: 2 stars
09/14/2010
I felt like this recipe was very bland even after I made some adjustments. I substituted chicken broth for the water added fresh minced garlic oregano and garlic salt and it was still pretty bland. I followed the recipe exactly other than the seasonings. Read More
(5)
105 Ratings
  • 5 star values: 49
  • 4 star values: 33
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
03/04/2006
This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish! Read More
(55)
Rating: 4 stars
01/28/2004
Delicious! I would recommend however doubling the rice and using a larger variety of vegetables in place of some of the zucchini. I did so and it was magnificent.:-) Read More
(20)
Rating: 5 stars
01/24/2003
Rather than add salt I used chicken broth in place of the water and it gave it a great flavor. Everyone loved it! Read More
(15)
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Rating: 4 stars
05/07/2006
This recipe is so delicious and healthy. I skip the oil entirely and just saute the onions (and garlic!) in water which makes this recipe pretty much fat free. I also double the rice so I can eat it as a main. Fantastic! (Some changes I've tried: You can easily substitute the zucchini with cucumber and Jen's "yogurt cheese dressing" (3 tbsp. yogurt 1 tbsp. prepared mustard 1 tbsp. grated parmesan cheese) is fantastic stirred throughout the dish. Yum!) Read More
(13)
Rating: 5 stars
12/16/2003
I made this the other night... it was yummy. I added some yellow squash to it for some color and totally omitted the rice and water. Turned out wonderful. Will make again. Read More
(10)
Rating: 4 stars
07/14/2003
The receipe was simple yet delicious. It is inexpensive to make and clean up is easy with this one pot meal. My husband and I will definately prepare this one again! (Note Variation: I did not have fresh tomatoes so I used a can of diced tomatoes w/Italian herbs by Contadina that I had on hand). Read More
(9)
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Rating: 5 stars
05/03/2005
This is an excellent base receipe. I subsituted the 2 tomatoes for a can of diced tomatoes and chilies. I also saute the onion with some fresh garlic. It was terrific. My family loved it. Read More
(7)
Rating: 4 stars
11/30/2010
Very easy and tasty! I sauteed the veggies until they were a little on the carmelized side which made the dish have great flavor. I didn't change the recipe at all and I loved it. I just added salt and pepper to taste at the end. I will def make this one again! Read More
(6)
Rating: 5 stars
08/23/2006
This is a wonderful side dish. It is a great way to use the vegtable from the garden when they are so plentiful. Read More
(6)
Rating: 2 stars
09/14/2010
I felt like this recipe was very bland even after I made some adjustments. I substituted chicken broth for the water added fresh minced garlic oregano and garlic salt and it was still pretty bland. I followed the recipe exactly other than the seasonings. Read More
(5)
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