A colourful combination of tomatoes, green capsicum and zucchini. Rice cooked with the vegetables rounds out this one-pot meal, which is so easy and healthy.
Use vegetable or chicken stock instead of the water for richer flavour.
This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish! - 04 Mar 2006 (Review from Allrecipes USA and Canada)
Delicious! I would recommend, however, doubling the rice and using a larger variety of vegetables in place of some of the zucchini. I did so and it was magnificent. :-) - 25 Jan 2003 (Review from Allrecipes USA and Canada)
Rather than add salt I used chicken broth in place of the water and it gave it a great flavor. Everyone loved it! - 11 Aug 2000 (Review from Allrecipes USA and Canada)