Zucchini with rice: recipes for how to cook deliciously in a frying pan, in the oven, in a slow cooker

Culinary secrets

A few secrets from experienced chefs will help make zucchini and rice preparations tasty and store well.

Even overgrown zucchini can be used for harvesting. Before this, they must be peeled and seeded. A vegetable peeler will help you cope with the first task; the second can be easily solved if you arm yourself with a spoon. Young fruits with delicate skin and small soft seeds do not need to be peeled; just wash them well.
Rice can be used of any variety, but it must be boiled until half cooked before mixing with vegetables, otherwise the grains will still remain tough.
There are two technologies for preparing canned zucchini and rice. The method of canning with sterilization is considered more complex, but with this method of preparation, vegetables retain their shape and taste better. The method of preparing canned food without sterilization is very simple, and most housewives, especially beginners, choose it.
Jars for snacks that will be closed for the winter without sterilization must be washed with soda and sterilized by holding them over steam or in the oven for 15-20 minutes. If the food will be sterilized in jars, wash the container well enough.
For the winter, appetizers of rice and zucchini are closed with metal lids, rolling them up with a special key or screwing them tightly if they are screw-type. The lids should be boiled before use. Polyethylene lids are not suitable in this case.
If you want to increase the resistance of canned food to unfavorable storage conditions, cool them in a steam bath. To do this, the containers need to be turned over and wrapped. Cooling down in such conditions, canned food continues to be sterilized.
You can even store zucchini and rice prepared for the winter in a heated room, and these canned foods will not spoil for at least a year.

Canned zucchini with rice will help you out when you need to quickly prepare a delicious dinner or lunch. This appetizer just needs to be reheated. You can serve it on its own or as a side dish. It goes well with any type of meat, including poultry, as well as fish dishes.

Option 4. Zucchini with rice in the oven with chicken fillet

Zucchini with rice and chicken fillet baked in the oven is a complete dish, which, thanks to the vegetables, turns out juicy and very tender. Rice will make it filling.

Ingredients

garlic - three cloves;
half a large zucchini;
a bunch of greenery;
white rice - half a cup;
chicken breast;
carrot;
two tomatoes;
onion

Step by step recipe

Wash the rice thoroughly. Place the cereal in a deep cup, fill it with water and set it aside.

Cut the washed tomatoes crosswise, pour boiling water over them and leave for a couple of minutes. Then drain the water and remove the thin skin and chop into pieces. Peel the carrots, wash them and roughly chop them. Remove the husk from the onion and finely chop the vegetable.

Saute the grated carrots and onions in hot vegetable oil, stirring occasionally, until soft. We clean the chicken breast from films, rinse, dry and cut into small pieces. Place the meat in a frying pan with vegetables. Continue to fry, stirring.

Peel the washed zucchini, remove the core and cut into cubes. Add to the pan with the rest of the ingredients. We also send tomatoes here. Simmer for another five minutes, stirring. Remove from the stove.

Combine the cooled vegetable mixture with rice. Mix and place in the mold. Let's level it out. Place sliced garlic on top. Cover with foil. Place in the oven for 20 minutes, preheated to 180 C. Before serving, sprinkle with chopped herbs.

If you don't have tomatoes, you can replace them with ketchup or tomato sauce. You can pre-cook the rice until done. In this case, the baking time of the dish should be halved.

Zucchini appetizer with rice for the winter without sterilization

What you need (for 3 l):

zucchini – 1.5 kg;
tomatoes – 1.5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg
onion – 0.5 kg;
rice – 0.25 kg;
sugar – 40 g;
salt, seasonings - to taste;
apple cider vinegar (6 percent) – 40 ml;
refined vegetable oil – 100 ml.

How to cook:

Peel the zucchini, remove the pulp and coarse seeds. Cut the fruits into 1.5 cm cubes. Please note that the recipes indicate the weight of already peeled vegetables.
Cut the tomatoes crosswise, place them in a pan of boiling water, after a minute remove them with a slotted spoon and cool them by placing them in a bowl of cold water. Peel the fruits, cut them into small pieces of any shape, and place them in a saucepan. Add oil, sugar and spices to the tomatoes.
Place the saucepan with tomatoes over low heat. Simmer for 10-15 minutes. During this time, try to have time to prepare the onions and carrots. They need to be peeled and chopped: onions with a knife, carrots with a grater.
At the same time, let the rice cook, rinsing it and adding salt to the water in the pan. You need to cook it for 10 minutes after the liquid boils in the pan. Then the cereal must be placed in a sieve and washed.
Add zucchini, onions and carrots to tomato puree and stir. Continue simmering vegetables for 10 minutes. This time will be enough to cut the pepper into medium squares.
Add pepper and rice to the pan and stir. Pour in vinegar. Cook the food for another 10-15 minutes.
Wash and sterilize the jars and place hot snacks in them. Cover the jars with metal lids and leave until cool.

If you plan to store canned food in a cool place, then vinegar can be excluded from the composition, then the taste of the dish will be even more harmonious.

Ingredients:

zucchini - 2 pieces;
rice - 1.5 tablespoons;
tomato - 1 piece;
carrots - 1 piece;
garlic - 2 cloves;
onions - 1 piece;
salt - to taste;
ground black pepper - to taste;
dill;
sour cream - 2 tablespoons (optional).

The most delicious stewed zucchini with rice. Step by step recipe

First, let's prepare the zucchini. The zucchini needs to be washed, cut off all excess and cut into small cubes.
Pour the diced zucchini into a saucepan, add salt and put on fire (for this it is best to use a pan with a non-stick bottom).
Place the pan with the zucchini on low heat for ten or fifteen minutes: they will release their juice and become softer.
While the zucchini is stewing, prepare the onions. Onions must be peeled, washed and cut into small cubes.
Wash the raw carrots, peel them and grate them on a coarse grater (you can cut them into cubes).
Next, you need to fry the carrots and onions: to do this, pour the chopped vegetables (carrots and onions) into a hot frying pan with vegetable oil and fry until golden brown.
Wash the fresh tomato, cut into medium-sized cubes, add to the pan with the onions and carrots. Continue frying vegetables. Adjust the amount of tomatoes to your taste.
If you don't like roasted vegetables, you can skip this roasting step and skip the roasting and use the vegetables raw.
I like to add fresh bell pepper.
The zucchini should have released its juice well, add fried vegetables (or fresh ones if desired), and mix thoroughly.
Rinse the rice and also add to the pan with vegetables, mix everything well and continue to simmer until the rice is ready.
You can determine the amount of rice according to your taste.
To prevent the rice from burning, make sure there is some water (vegetable juice) at the bottom.
Simmer everything over low heat. If you notice that there is not enough vegetable juice, you can add a little water.
When the vegetables and rice have been stewed, you need to bring them to taste. You can add a couple of cloves of diced garlic (or put through a press).
Wash the dill, chop finely and add to the stewed vegetables.
You can add a couple of spoons of sour cream: then the dish will not be so dietary.
Add salt to taste to the vegetables, ground black pepper (you can add your favorite spices), mix everything thoroughly, simmer for a couple more minutes and remove from heat.

Stewed zucchini with rice can be served as a separate dish, a side dish for meat dishes, or as a hot or cold appetizer. If you love spices, then marjoram, coriander, dill, parsley, garlic, black or red pepper go well with zucchini - the aroma is simply amazing. There are many more interesting recipes for zucchini dishes on the “I Love to Cook” website.

When you adhere to a diet, sooner or later you want to diversify your slightly monotonous diet, but this is very difficult to do.

Many foods are too high in calories, with the exception of some fruits, vegetables and cereals; according to this rule, rice with zucchini is an ideal option. This dish turns out to be incredibly tasty and low in calories, but at the same time it does not take much time and effort to prepare. You will see this when you make such a wonderful treat for lunch or dinner.

Not only the dieting mother, but also every family member, regardless of whether he adheres to a healthy diet or not, will be able to enjoy a tasty and healthy dish.

Ingredients

— 1/2 pcs. + —
- 1 tbsp. + —
— 1-2 pcs. + —
— 1-2 pcs. + —
- 5 tbsp. + —
- 2 tbsp. + —
- to taste + -

Preparation

Peel the onion and chop finely into cubes.

Peel the zucchini (preferably young and soft) and also cut it into small cubes.

Let's start frying. Pour sunflower oil into a frying pan and heat it. Place the carrots in a frying pan and fry them, stirring occasionally.

After 5 minutes, add onion to the carrots. We continue to fry the vegetables, not forgetting to stir them.

After another 5 minutes, add the zucchini. We continue to fry everything over medium heat. Attention: do not close the lid of the frying pan when frying!

After the next 10 minutes, add some salt to taste. Don't be afraid that you will over-salt, as it will be difficult to do this, because the zucchini and rice will absorb a lot of salt. Once you add salt, you can add rice to the pan. It must first be rinsed 2-3 times until the water from under it becomes clear.

We invite you to prepare a very satisfying and tasty dish, which, moreover, will not affect your figure. Zucchini stewed with rice is perfect for a fasting or fasting table.

Recipe for stewed zucchini with rice

Ingredients:

zucchini – 1 kg;
– 1.5 tbsp;
vegetable oil – 2 tbsp. spoons;
onion – 1 pc.;
sour cream – 0.5 tbsp;
water;
spices;
greens - 1 bunch.

Preparation

We wash the zucchini, peel the skin, carefully cut out the core with seeds and cut the vegetables into cubes. We process the onion, rinse it and chop it into half rings. Now take a deep frying pan, pour vegetable oil into it, throw in the onion and saute it until golden brown. Then add the zucchini, mix and fry everything for about 10 minutes. At the same time, put a pan of water on the fire, add the washed rice, add some salt and boil it until fully cooked. Rinse and finely chop with a knife. Next, put a layer of rice on the bottom of the saucepan, cover it with zucchini and onions and sprinkle with herbs. Pour in a little water, add sour cream, cover with a lid and simmer the dish until all the liquid has evaporated. We serve the dish on the table as a cold appetizer or as an addition to fish and meat dishes.

Zucchini stewed with minced meat and rice

Ingredients:

minced meat – 600 g;
rice - 1 tbsp.;
carrots – 1 pc.;
zucchini – 2 pcs.;
onion – 2 pcs.;
vegetable oil;
tomatoes – 2 pcs.;
spices.

Preparation

Boil the rice in salted water and leave to cool. Peel the carrots and onions, cut into cubes and sauté in vegetable oil in a saucepan. Wash the zucchini, chop coarsely and add to the vegetables. Fry everything until soft, and then add the minced meat and diced tomatoes. Add a little water, cover with a lid and simmer for 10 minutes. After this, add the cooked rice, mix and keep on low heat for 5 minutes. Serve the dish hot, garnished with herbs.

Zucchini stewed with rice and vegetables

Ingredients:

zucchini – 3 pcs.;
rice - 1 tbsp.;
carrots – 200 g;
onion – 1 pc.;
tomato – 2 pcs.;
bell pepper – 1 pc.;
spices;
white cabbage – 200 g;

Preparation

So, wash the zucchini, peel it and cut it into cubes. We process the carrots, grate them on a coarse grater, and chop the onion into rings. Place a saucepan on the stove, heat a little oil in it and simmer the onions and carrots for about 5 minutes. Wash the cabbage, chop into strips and place along with the zucchini with the vegetables. Pour in a little water, stir and simmer for 15 minutes over low heat. During this time, we sort out the rice, rinse it, pour it into a saucepan and mix thoroughly. Process the pepper, remove the seeds and chop finely. We wash the tomatoes, peel them, grate them on a fine grater and add some salt. Now add the tomato mass and pepper to the saucepan, stir, cover with a lid and simmer the dish for 15 minutes, until fully cooked. Serve stewed zucchini with tomatoes and rice in portioned plates, garnished with fresh herbs.

Stewed zucchini with rice in a slow cooker

Ingredients:

Preparation

Peel the onion, cut into cubes, and chop the garlic through a press. Place the vegetables in the multicooker bowl and lightly brown in olive oil without closing the lid. Then add the diced zucchini and tomatoes. Turn on the “Stew” program, close the lid and cook for 1 hour. After 30 minutes, add the washed rice and add salt and sugar to taste. Mix thoroughly, and after the beep, sprinkle the dish with finely chopped dill and serve.

Classic recipe for zucchini salad with rice for the winter (with sterilization)

What you need (for 2.25 l):

zucchini – 1 kg;
sweet pepper – 0.25-0.3 kg;
tomatoes – 0.5 kg;
onion – 0.3 kg;
carrots – 0.2 kg;
rice – 0.2 kg;
water – 0.4 l;
vegetable oil – 120 ml;
salt – 40 g;
granulated sugar – 20 g;
fresh dill – 30 g;
table vinegar (9 percent) – 25-30 ml;
garlic – 3 cloves.

How to cook:

Rinse the rice, add water, boil for 10 minutes and rinse again.
Wash the zucchini, peel it if necessary, and remove the pulp and seeds.
Cut the zucchini into cubes about 1 cm in size.
Cut the seeded pepper into large quarter rings.
Pass the garlic through a press, finely chop the dill with a knife.
After peeling the carrots, chop them on a grater with large meshes.
Cut the onion into thin quarters or halves of rings.
Heat half the recipe amount of oil in a saucepan, put the zucchini in it and brown it.
Heat the remaining oil in a deep frying pan or saucepan, add onions and carrots, fry them until golden brown.
Add peppers and tomatoes, simmer for 10 minutes.
Add salt, sugar, spices, including garlic and dill. Simmer for a couple of minutes, remove from heat.
Add zucchini and rice to the tomato mixture, add vinegar and stir.
Wash the jars thoroughly. They must be the same size as they will be sterilized. It is convenient to use three jars with a capacity of 0.65-0.75 liters, but you can take 4 half-liter jars and two liter jars.
When the jars are dry, place the salad on them. Cover containers with snacks with clean metal lids, taking your time to roll them up. The rubber seal, if present, must be temporarily removed.
Place a cloth in a large pan and place the jars on it. Fill the pan with warm water until it reaches the hangers of the jars.
After heating the water in the pan over low heat, sterilize the jars in it for 10-20 minutes, depending on their volume.

All that remains is to carefully remove the jars from the boiling water, roll them up, turn them over and cool them in a steam bath.

Option 2. Quick recipe for zucchini stuffed with rice in the oven

You can stuff more than just peppers. Zucchini stuffed with rice, minced meat and baked in the oven with vegetable gravy is no less tasty.

Ingredients

small zucchini;
refined oil - 30 ml;
minced meat - 300 g;
cheese - 50 g;
white rice - a third cup;
large carrots;
two large ripe tomatoes;
two onions.

How to quickly cook zucchini stuffed with rice in the oven

Wash the rice and boil until tender in lightly salted water. Place on a sieve and cool. Turn on the oven at 180 C.

We remove the husks from the bulbs. Rinse and finely chop. Coarsely chop peeled carrots. Combine minced meat with rice, half an onion and a quarter of carrots. Pepper, salt and knead.

We wash the zucchini, cut it on both sides and dry it with a disposable towel. Cut into circles six centimeters high. We take out the core, leaving the sides intact. Cut the tomatoes into circles.

We fill each piece tightly with a mixture of rice and minced meat. Put it in shape. Cover with a slice of tomato on top. Fill the free space between the zucchini with onions, carrots, the remaining tomato and finely chopped zucchini pulp. Pour in water so that it reaches the middle of the “cups”. Cover the pan with foil and place in the oven for forty minutes. Then remove the foil, sprinkle the dish with cheese and bake for another five minutes.

It is advisable to take a zucchini that is not too thick. Make sure that the vegetable sauce does not boil over, otherwise the dish will turn out dry. Instead of water, you can use meat or vegetable broth. Serve hot zucchini stuffed with rice in the oven with fresh vegetables.

A simple recipe for preparing zucchini with rice and tomato paste in a slow cooker

What you need (for 1.5 l):

zucchini – 0.6 kg;
carrots – 0.25 kg;
onion – 150 g;
garlic – 3 cloves;
bitter capsicum – 0.5 pcs.;
refined oil – 60 ml;
tomato paste – 30 ml;
sugar – 15 g;
salt – 30 g;
apple cider vinegar (6 percent) – 60 ml;
boiled rice until tender - 1.5 cups.

How to cook:

Prepare jars and matching lids.
Grate the carrots and finely chop the onion.
Cut the zucchini into centimeter cubes.
Chop the hot pepper and garlic as finely as possible.
Pour oil into the bottom of the multicooker bowl, add onion and garlic.
Turn on the appliance in baking or roasting mode.
5 minutes after the start of the program, add carrots and hot peppers to the onions and garlic. After another 5 minutes, place the zucchini in the container.
5 minutes after adding the zucchini, temporarily turn off the appliance. Pour the prepared rice, sugar and salt into the multicooker bowl. Add tomato paste.
Run the unit for 30-35 minutes in extinguishing mode.
Turn off the device, pour vinegar into the snack, stir.
Place the snack in jars. To increase its resistance to unfavorable storage conditions, you can sterilize containers with vegetables and rice for 10-20 minutes in a water bath. However, in this case this operation is not mandatory.
Roll up the jars. Cool them upside down under a blanket or blanket.

The appetizer according to this recipe comes out hot. It can be cooked not only in a slow cooker, but also in a cauldron, a thick-walled saucepan.

Vegetable stew with rice - Step-by-step recipe with photos

As a rule, in the summer you don’t want to fill your stomach with high-calorie and heavy food, so traditional fried potatoes or macaroni and cheese fade into the background, giving way to light vegetable side dishes. Today we offer a compromise option - we will prepare a stew of vegetables with rice. For this recipe, you can use any seasonal vegetables that you love or that you have in your kitchen.

Ingredients for preparing vegetable stew with rice:

Note: the weight of vegetables is indicated in an unpeeled form.

Delicious “Bogach” salad of zucchini, eggplant and rice for the winter

What you need (for 4 l):

zucchini – 1 kg;
eggplants – 0.75 kg;
tomatoes – 0.75 kg;
onion – 0.25 kg;
carrots – 0.25 kg;
sweet pepper – 0.5 kg;
rice – 0.3-0.4 kg;
salt – 20 g;
sugar – 40 g;
refined vegetable oil – 120 ml;
table vinegar (9 percent) – 40 ml;
seasonings - to taste.

How to cook:

Cut the tomatoes into pieces and puree them using a blender or meat grinder.
Boil the rice until half cooked.
Cut the zucchini and eggplant into one and a half centimeter cubes.
Cut the pepper into large strips.
Coarsely grate the carrots and cut the onion into thin half rings.
Divide the butter into approximately 3 parts.
Fry the eggplants in one part of the oil, the zucchini in the other, and the onions and carrots in the third.
Combine the fried vegetables, add pepper, salt, sugar and spices.
Simmer the vegetables for 10 minutes.
Add rice and vinegar and stir.
Simmer the snack for 5-6 minutes, distribute into sterilized jars. Roll them up and cool them under a blanket.

The appetizer made according to this recipe has a rich composition. If you liked it, then you should prepare ajapsandal for the winter. This dish is prepared without rice, but it still turns out filling and amazingly tasty.