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Tata’s zucchini rice

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Tata’s zucchini rice


8 tender zucchini cut in slices
1/2 cup of Carolina rice or sugar-coated
Half a cup of fine olive oil
2 cups of warm bottled water
1 dry onion cut in thin slices
6 spring onions chopped
1 small leek chopped
Half a bunch of dill chopped
Half a bunch of parsley very finely chopped
4 tbsp. fennel
1 tsp. οregano
juice from 2 fresh lemons
fine olive oil
Freshly ground pepper
  • Difficulty: Medium



Tata’s zucchini rice

 Delicious and beneficial…

The humble and misunderstood zucchini is ultimately a food of high nutritional value. They are a very good source of vitamin C. Due to vitamin A, lutein and zeaxanthin they help our vision. They are also rich in manganese, which protects tissues from harmful free radicals. Thus zucchini help maintain low cholesterol, as well as prostate health and have anti-cancer effects.

I really like zucchini rice as an idea because it also has several aromas that give a different touch. Ιt is an easy food and it is made quickly, but it needs our attention so that the rice doesn’t burn and the zucchini don’t overcook.

But Tata makes it with mastery… because she knows the secrets of cooking.

I tried it as a risotto also with the corresponding arborio rice and at the end I added a nice smoked cheese of Vermio and the dish took off. If you want you can add bacon flakes and you will remember me.

What you need to remember is that you have to add all the spices, dill, fennel, parsley 5 minutes before removing the zucchini rice from the heat.

Tata zucchini rice can be made throughout the fasting period.

Tata’s zucchini rice

By Tata Hatziarvaniti, Platy



In a large saucepan, we sauté the onion, the spring onions and the leek in olive oil over medium to high heat until they wither.


We put the rice in a colander and rinse it under the tap.


We add the rice and zucchini to the pot and continue sautéing for a while.


We add tsipouro and wait a couple of seconds for the alcohol to evaporate.


We add the water and simmer in a covered pot, our food over medium heat, stirring often with a wooden spoon until the rice is slightly thickened and the zucchini are soft.


5-6 minutes before removing from the heat add the dill, fennel, parsley, oregano and lemon juice.


We stir lightly and remove from the heat.
We serve with freshly ground pepper.


Rovioles (pumpkin pies)
Hummus with tahini

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