Zucchini with Rice

This recipe is loosely based off of a dish that my dad invented. It's a hearty vegetarian meal that doesn't take long to make and tastes great served hot or cold with some cheese or bread on the side.

Ingredients
5 squash (any type) (thinly sliced)
1 onion (chopped)
2 cloves of garlic (finely chopped)
2 Tbsp olive oil
1/2 - 1 tomato
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill weed
1/2 Tbsp Chana Masala mix spices (optional)
3/4 cup of short grain rice
2 eggs

First chop up the garlic and onion and add them to a pot with some olive oil. Let them cook until slightly soft. Take this opportunity to start cutting the squash.

Cut the ends of the squash and clean their skin thoroughly. It is NOT necessary to peal them. Then cut them into thin slices.


Add the squash and tomato to the pot and cover the pot so that the water in the squash does not escape. Add the salt, pepper, dill weed, and or any other spices you think would make this dish taste good. I suggest something a little spicy. In this case, I also added some Chana Masala mix spices.





After about 5-10 minutes check to see if liquid has accumulated at the bottom of the pot. If so, add the rice so that it covers the squash. Mix everything together. Keep the pot covered and let the juices from the squash cook the rice until soft. This process takes about 15 minutes. Feel free to add a little bit of water if necessary.




The contents of the pot should reduce. Mix everything together. Taste to see if any additional spice should be added. At this point you could stop and enjoy the meal. To add a bit of protein and change the taste slightly I added two eggs. Add the eggs and mix them into the vegetables and rice.




Vola! I really enjoyed this meal. It serves about 5-6 people. I put the food in plastic containers to use for lunch during the week. You can also add some chopped red pepper with the other vegetables. It tastes good but mainly it gives the dish a nice red color. Another possibility is to replace the rice with Quinoa.