One Pot Zucchini Rice with Olives and Dill (Vegan)
This one pot zucchini rice is so flavorful and easy to prepare. The recipe contains classic Mediterranean ingredients like olives, dill, lemon and zucchini. These are some of my favorite foods combined in one meal. When I create a recipe, I love to play not only with flavors but also with textures. In this recipe I used grated and cubed zucchini. I think that this makes the rice creamy without adding cream, cheese or milk. This also allows you to see the and taste the zucchini better, because some of is cubed.
Why should you make this one pot zucchini rice?
If you are looking for an easy, yummy and meatless meal, then you should prepare this recipe. This zucchini rice takes only 15 minutes of actual work, and the oven will do the rest. It also contains affordable and easy to find ingredients.
This recipe is high in nutrients and healthy fats. With every serving you consume vitamins, antioxidants and fiber. The olives and the olive oil make this recipe high in monounsaturated fats, which are considered the most heart healthy ones.
This one pot zucchini rice with olives and dill is also vegan. I haven’t used any animal products like broth, cream, butter or cheese in this recipe.
All types of rice are naturally gluten-free. Therefore, this recipe should be suitable for people with gluten intolerance. If you are really sensitive to gluten, please read the label of your rice package to make sure that it is packed in a gluten-free facility.
For this recipe you are going to need an oven safe pot with a lid. I used this 6-quart Dutch oven, but I think that a smaller pot would be better. I just don’t own a smaller oven save pot with a lid.
You can grate the zucchini with a grater or a food processor.
I always add some salt when I sauté the onions and garlic. This helps releasing their aromas and caramelize them better.
The salt in this recipe is to taste. Different types of olives can be very salty. Taste as you cook and adjust the seasoning.
For this meal I used Jasmine rice, but you can use another type or rice. If you replace the white rice with brown, you might have to double the cooking time.
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Do not leave cooked rice on the countertop for longer than two hours. It is best to cool it off quickly after cooking and refrigerate right away. Sometimes I transfer it in another container and spread it thinly so it cools off fast.
Store any leftover rice in a food-safe container with lid in the refrigerator. Reheat the rice in the microwave oven. If you use an oven or a stovetop to reheat the rice you might have to add some water and stir occasionally. This will prevent the rice on the bottom of the pot from burning.
One Pot Zucchini Rice with Olives and Dill
- Oven safe pot with lid
- 1 Tbsp olive oil or oil that you prefer
- 1 cup finely chopped onion
- 3 medium sized garlic cloves
- 1 cup white rice I used Jasmine
- 4 medium sized zucchini about two pounds
- 2 cups water
- ½ cup sliced olives I used mixed (green and Kalamata) pitted
- ½ cup chopped dill
- salt and pepper to taste
- Preheat the oven to 355F.
- Wash the zucchini and trim the ends. Cut two zucchini to cubes. Grate the other two zucchini.
- Chop the onion and the garlic finely. Wash the rice through a fine mesh strainer.
- In an oven safe pot (with a lid) add the oil and preheat it to medium high.
- Add the onion to the hot oil. Stir and sauté for one minute. Then add the finely chopped garlic and some salt (about a teaspoon). Stir.
- Wash the rice and add it to the pot. Stir and cook for about a minute.
- Add the grated and cubed zucchini to the pot and stir again. Then pour 2 cups of water to the pot.
- Bring to boil, add the chopped olives, stir and cover the pot.
- Turn off the stovetop and transfer the pot into the oven. Cook for 15 minutes covered and 5 minutes uncovered.
- Finally, add the chopped dill and the zest of one lemon. Stir and serve right away.
- Store leftovers in the fridge for 3-4 days in a food safe container with a lid.