Gotta admit, it’s time to go shopping. My veggie drawer is empty except for baby carrots (which I generally reserve for my kiddos lunches and snacks) and a couple large zucchini and I didn’t want to go shopping on an empty stomach. So I looked through my cupboard to see what I could cook up with this delightful green squash. The result: A yummy twist on Beans & Rice – using zucchini, Zataar and the low sodium canned beans I had available.
Here’s the Recipe (Serves 6):
- 4 medium Zucchini, sliced (lengthwise)
- 1 (15 oz) can low sodium kidney beans
- 1 cup dry Arborio rice (+ 2 cups water to prepare)
- 1 pinch of sea salt
- 2 teaspoons (or to taste) Zataar (a middle Eastern mix of seasonings including lemon, thyme, salt); divided
- lemon zest
- 2 teaspoons olive oil
Set rice up with water in a rice cooker to cook. Heat oil in a pan on stove and add zucchini slices. Season with a pinch of sea salt and garlic powder, and 1 teaspoon of zataar. Add a little water to keep from sticking to pan and cover. Heat until just soft, but not mushy. Remove from pan, set aside. Place beans with a couple Tablespoons of water in seasoned pan and heat until warmed. Mix rice, beans and zucchini. Add lemon zest and remaining Zataar (to taste), toss and ENJOY!
Nutritional info: Cal 339, Fat 3g, Chol 0mg, Sodium 75mg, Fiber 15g, Sugar 4g, Protein 15g
Filed under: diet, healthy lifestyles, Nutri-Savvy, nutrition, Recipes, Simple Meals, Uncategorized
