Cast Iron Skillet Style Zucchini Recipe
A Mediterranean Delight for Your Taste Buds
If you are a fan of Mediterranean cuisine then you are going to love this Zucchini recipe. It captures the vibrant flavors and healthy ingredients that make this style of cooking so beloved. With fresh herbs, bright citrus notes, and satisfying textures, this dish is sure to become a regular in your meal rotation.
Rice or Noodles for Zucchini Recipe – The Choice is Yours
This recipe is incredibly versatile and lets you customize the base to suit your preferences. Serve it over a bed of fluffy rice to soak up the delicious sauce. The grains will complement the flavors beautifully. Alternatively, opt for nutritious egg noodles. Their slightly chewy texture adds another dimension to this delightful dish.
The Perfect Dinner Meal
Whether you’re looking for a satisfying weeknight meal or a dish to impress guests, this recipe fits the bill. It’s easy enough to whip up on a busy evening, yet feels special enough to serve for a dinner party. The combination of flavors, textures, and satisfying ingredients will leave everyone feeling happy and nourished.
Cast Iron Skillet Style Zucchini
Equipment
- Cast Iron Skillet medium sized cast iron skillet
Ingredients
- 3 Cloves of Garlic Crushed and Minced
- 2 Cups of Water
- 3 Tablespoons of Olive Oil
- 1 Red Bell Pepper Finely Chopped
- 1 Onion Large In Size and Chopped Finely
- 1 Cup of White Rice Long Grain
- Dash of Salt and Pepper for Taste
- 1, 14 Ounce Can of Tomatoes Peeled and Chopped Finely
- 3 Cups of Zucchini Chopped Into Small Pieces
- ½ teaspoons of Oregano Dried
- 1, 15 Ounce Can of Cannellini Beans Drained and Rinsed
Instructions
- In a medium sized cast iron skillet, bring some water over medium heat and stir in your rice. Allow to simmer for about 20 minutes until it is fully cooked.1 Cup of White Rice, 2 Cups of Water
- In another cast iron skillet, heat up some oil over low to medium heat. Stir in your garlic, onion and red bell pepper. Stir consistently until the mixture becomes fully tender. Mix in your tomatoes and zucchini next. Season with some salt, pepper and oregano and cover your skillet. Reduce your heat and allow to simmer for the next 20 minutes, making sure to stir as frequently as possible.3 Cloves of Garlic, 3 Tablespoons of Olive Oil, 1 Red Bell Pepper, 1 Onion, Dash of Salt and Pepper for Taste, 1, 14 Ounce Can of Tomatoes, 3 Cups of Zucchini, ½ teaspoons of Oregano, 1, 15 Ounce Can of Cannellini Beans
- Then stir in your bean to your mixture and let cook for an additional 10 minutes. Once done serve over your cooked rice and enjoy.