Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.
- 1 zucchini (courgette)
- 150 grs spinach (I used organic frozen spinach)
- 1 clove garlic
- ½ tsp spearmint
- Extra virgin olive oil
- 1 cup brown rice
- Feta (optional)
Using a spiralizer, turn your zucchini into beautiful green noodles. It’s a lot of fun! Add some salt and let sit in a strainer to get rid of some of the water. Thaw your spinach and press out the water. Add to the zucchini ribbons.
Heat up some oil on medium heat, add your garlic. Cook until translucent. Add your zucchini and spinach and stir. Cook until the zucchini is tender. Turn off heat and set aside to cool.
In another pot, add 1 tsp of olive oil. Heat lightly and add your rice. Cook the rice like this for a couple of minutes. Add enough water to cover the rice. Bring to a boil, cover and lower the heat. Cook around 25-30 mins or until the rice has the consistency you like. Check the rice once in a while to make sure there’s enough rice to keep cooking and the bottom doesn’t burn. DO NOT STIR- ever! If you end up with some left over water after cooking, strain this.
Add the zucchini/spinach to the rice, the spearmint, salt, pepper and stir….TA DA!!!! I added some feta as well as I found some great feta.
Enjoy this dish- I made enough rice so this will also be my lunch for a couple of days. Lucky me.