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.