Zucchini Reis Pfanne mit Feta

This simple zucchini rice skillet with feta captures the bright flavors of the Mediterranean in a quick and satisfying vegetarian meal. The combination of tender zucchini, aromatic herbs, and creamy feta cheese makes it a perfect weeknight dinner that feels fresh yet comforting.

I first made this recipe when I wanted something light but filling. It quickly became a go-to because everyone loves the balance of creamy feta and tender vegetables.

Ingredients

• One large zucchini: about 350 grams, choose firm ones with bright skin for the best texture
• 125 grams of rice: something that cooks in about 10 to 15 minutes like long grain or basmati will work well
• One block of feta cheese: about 150 to 200 grams, pick a good quality feta that is crumbly and flavorful
• 750 milliliters vegetable broth: adds a savory base, look for low sodium if you want to control salt levels
• One heaping tablespoon tomato paste: for richness and a touch of sweetness
• One onion: finely chopped, pick a firm onion without soft spots for a crisp flavor
• Two cloves garlic: pressed or minced for aromatic depth
• One tablespoon dried Mediterranean herbs: such as thyme oregano and basil which bring the classic flavors of the region
• Two tablespoons olive oil: extra virgin if possible for the best flavor and health benefits
• Salt and pepper: to taste

Instructions

Slicing the zucchini:

Cut the zucchini in half lengthwise and then slice into half-moons about half a centimeter thick. This size cooks quickly but still has a nice bite.

Preparing the aromatics:

Peel the onion and garlic. Finely chop the onion so it softens easily and press the garlic to release its oils.

Cooking the rice:

Cook the rice in the vegetable broth according to the package instructions. Once cooked drain the rice but save about 150 milliliters of the broth to use later. This will add more flavor to the dish.

Sautéing the vegetables:

Heat the olive oil in a large skillet over high heat. Add the zucchini slices and sauté for a few minutes until they start to brown slightly. Then add the chopped onions and reduce heat to medium. Cook until the onions become translucent about five minutes. Press the garlic into the pan and sauté briefly so it does not burn but becomes fragrant.

Building the sauce:

Stir in the dried herbs and tomato paste into the skillet. Then pour in the saved broth and let it come to a simmer. This creates a rich sauce that ties the dish together.

Combining rice and cheese:

Add the cooked rice to the skillet and mix well. Crumble half the feta over the rice and stir gently until it starts to melt and make the dish creamy. Taste and season with salt and pepper.

Serving:

Divide the dish into portions and crumble the remaining feta over the top. Garnish with extra dried herbs or fresh ones if you have them nearby.

I love how the feta adds a pleasant saltiness that contrasts so well with the sweetness of the sautéed zucchini. This dish reminds me of many evenings spent sharing simple meals with friends, especially when summer squash is abundant at the farmer’s market.

Storage tips

You can keep leftovers covered in the fridge for up to three days. Reheat gently on the stove adding a splash of broth or water to loosen it.

Ingredient substitutions

Try substituting quinoa or couscous for the rice for a different texture. Fresh herbs like rosemary or marjoram also complement this dish nicely. If you do not have tomato paste, a spoonful of sun-dried tomato pesto is a tasty alternative.

Serving suggestions

Serve alongside a crisp salad or some crusty bread for a fuller meal. A drizzle of good olive oil and a squeeze of lemon brighten it even more.

This zucchini rice skillet is an easy, flavorful weeknight meal that’s flexible and quick to make. A squeeze of lemon and extra feta brighten it just before serving.

Common Questions About the Recipe

→ How do I prevent the zucchini from turning mushy?

Use high heat to quickly sauté zucchini slices; this keeps them tender but firm, preserving their texture.

→ Can I use a different cheese instead of feta?

Yes, cheeses like halloumi or goat cheese can add a similar creamy but tangy flavor to the dish.

→ What herbs work best with this dish?

A blend of dried thyme, oregano, and basil enhances the Mediterranean flavor beautifully.

→ Is it necessary to cook the rice separately?

Cooking rice in vegetable broth adds flavor and ensures it’s fully done before adding to the sautéed vegetables.

→ How can I adjust the seasoning to taste?

Salt and pepper can be added gradually; the tomato paste and feta also contribute savory depth.