Zucchini and onion sautéed with crispy pancetta are combined with a tomato-basil rice that is hearty enough to serve as a main dish weeknight meal.


Recipe Summary

10 mins
15 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.

  • Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.

  • In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.

  • Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

Nutrition Facts

242 calories; protein 9.1g 18% DV; carbohydrates 37.1g 12% DV; fat 6.6g 10% DV; cholesterol 12.4mg 4% DV; sodium 665.6mg 27% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
Loved this indeed. This pleased everyone- especially me because it cooked up quickly and with minimal mess. I used red bell peppers instead of zucchini. Thank you for the recipe. Read More