Zucchini Reis Pfanne Feta (Print Version)

Delicious Mediterranean-style zucchini and rice dish with feta and fragrant herbs, ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large zucchini (approx. 12 oz)
02 - 1 onion
03 - 2 cloves garlic

→ Grains

04 - 0.55 cup rice

→ Dairy

05 - 150-200 g feta cheese (5.3-7 oz)

→ Liquids

06 - 3 cups vegetable broth

→ Condiments & Spices

07 - 1 heaping tablespoon tomato paste
08 - 1 tablespoon dried Mediterranean herbs (thyme, oregano, basil)
09 - 2 tablespoons olive oil
10 - Salt and pepper to taste

# Steps to Follow:

01 - Halve the zucchini and slice into rounds. Peel and finely chop the onion. Peel the garlic cloves.
02 - Simmer the rice in vegetable broth according to package instructions (about 10-15 minutes). Drain, reserving 2/3 cup broth.
03 - Heat olive oil in a large skillet over high heat and briefly sauté the zucchini. Add the onions and cook over medium heat until translucent. Press in the garlic and sauté briefly.
04 - Stir in dried herbs and tomato paste, then deglaze the pan with 2/3 cup of the reserved vegetable broth.
05 - Mix cooked rice and half of the crumbled feta into the skillet until the cheese melts. Season with salt and pepper.
06 - Top portions with remaining crumbled feta and garnish with additional herbs before serving.

# Additional Notes:

01 - Use medium heat after initial sauté to gently soften onions without browning.