Zucchini Mediterranean Style

Zucchini Mediterranean Style


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


1 h servings 302 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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...

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!...

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 th...