Zucchini Saute

Zucchini Saute

59 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  NIBLETS

“Sooo easy to make and double or triple if needed. Serve as the main meal with a salad and crusty bread, or as a side dish.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. 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.

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Reviews (59)

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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!



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. :-)



Rather than add salt I used chicken broth in place of the water and it gave it a great flavor. Everyone loved it!

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Amount Per Serving (6 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Fresh Corn and Zucchini Saute


next recipe:

Italian-Style Stuffed Zucchini (Kid-Friendly)