in Greece

Greek zucchini stew with rice

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Ingredients for 4 servings:

  • 1 kg zucchini (cut into 2-3 cm slices)
  • 2 cups rice
  • 2 carrots (sliced)
  • 1 onion(s) (sliced)
  • ½ can tomato juice (or tomato paste)
  • olive oil
  • salt and pepper
  • Dill (chopped)
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in oil until translucent, then add the carrots. Sauté briefly. Then add the zucchini, tomato juice, salt, pepper, and a little sugar and simmer. After a short time, add the rice and top up with hot water if necessary. Let it cook until the rice is tender. Sprinkle in the dill at the end. This dish can also be eaten cold and is particularly delicious in summer. Serve with feta cheese and fresh bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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