Zucchini Mediterranean Style

Zucchini Mediterranean Style

Joe Belmont 0

"Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!"

Ingredients 1 h {{adjustedServings}} servings 302 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
  2. Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
  3. Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.
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Reviews 53

  1. 67 Ratings


Pretty good recipe, with some adjustments. I used green instead of red pepper, and added a can of tomato sauce to the mixture for thickness. I also used crushed red pepper to give it some spice, and a beef boullion cube for some richness in the sauce. Overall, it was quick, easy, and very good for you, which is a plus. I would absolutely make this again.


what a great recipe! First the tweaks: only 1T olive oil, and skip the rice. Serve with a sprinkle of parmesan cheese. 4 lunch sized servings and only 1 weight watchers points made this way! Really nice recipe, better than I expected it. I also like to use sweet (like Vidalia) onion, it complements the flavors better. You won't be disappointed!


I made this with couscous and yellow squash instead of rice and zuchini. Turned out delicious. Also spiced it up with white and cayenne pepper. Added some extra nutrition with spinach just in the final minutes of cooking. Great dish!