Zucchini Sauté

    45 minutes

    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.

    114 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 2 tomatoes, chopped
    • 1 kg zucchini, peeled and cut into slices
    • 1 green capsicum, chopped
    • salt and freshly ground black pepper to taste
    • 90g uncooked white rice
    • 150ml water

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil in a frypan over medium heat. Add onion, and sauté for 3 minutes. Add tomatoes, zucchini and capsicum. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.
    2. Stir in rice and water. Cover, and cook over low heat for 20 minutes.


    Use vegetable or chicken stock instead of the water for richer flavour.

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    Reviews and Ratings
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    Reviews in English (96)


    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)