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1-1/2 pounds fresh zucchini
Garnish:
Wash and scrape the zucchini and cut in 4 lengthwise pieces, then cut crosswise (from the middle) making 8 pieces. Arrange zucchini in a saucepan side by side.
Heat oil in a skillet, add onions and garlic, sauté 6 to 7 minutes, add green pepper and tomatoes, and cook another 3 to 4 minutes.
Pour the sautéed vegetables over the zucchini, add rice, salt to taste, and 1-1/4 cups water. Bring to a boil, cover, and simmer 20 to 25 minutes. Remove from heat and let it cool.
It is eaten cold or room temperature. Top with finely chopped dill.
Poster's Notes:
Posted by Sheilah Kaufman
Nutritional Info Per Serving: N/A
1/2 cup extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 large bell pepper, seeded, cored, cut in quarters lengthwise and thinly sliced
2 large tomatoes, peeled and coarsely chopped
1-1/2 tablespoons uncooked medium-grain white rice
Salt
1 tablespoon finely chopped fresh dill
This is a very light summer lunch dish or it can be a served on the side with any meat dish. PLUS it is served at room temperature. Can be doubled.