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A white bowl filled with Mediterranean tomato rice skillet topped with zucchini half moons, crumbled feta cheese, and fresh parsley.

Mediterranean Tomato Rice Skillet with Zucchini and Feta

A quick, vibrant 30-minute one-pan Mediterranean meal made with fluffy tomato-infused rice, tender-crisp zucchini, aromatic herbs, and warm crumbled Greek feta cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • - 1 cup long-grain white rice or Basmati rice, uncooked
  • - 2 tbsp extra-virgin olive oil
  • - 1 medium yellow onion finely chopped
  • - 3 cloves garlic minced
  • - 1 medium zucchini cut into thick half-moon slices
  • - 1 can 14 oz crushed or diced tomatoes (with juice)
  • - 2 cups vegetable broth or chicken broth
  • - 1 tsp dried oregano
  • - ½ tsp dried basil or dried thyme
  • - ½ tsp sea salt or to taste
  • - ¼ tsp freshly ground black pepper
  • - ½ cup Greek feta cheese crumbled
  • - 2 tbsp fresh parsley finely chopped

Method
 

  1. Heat extra-virgin olive oil in a large deep skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add uncooked rice, dried oregano, dried basil, salt, and black pepper. Stir continuously for 1-2 minutes to toast the rice.
  3. Pour in crushed tomatoes with juices and broth. Stir well and bring to a boil. Reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
  4. Fold in thick zucchini half-moons. Re-cover and simmer for an additional 5-7 minutes until rice is tender and liquid is absorbed.
  5. Remove from heat, fluff gently with a fork, and top with crumbled feta and fresh parsley. Cover for 2 minutes to let feta soften before serving.

Notes

To add extra protein, fold in 1 can of rinsed chickpeas when adding the zucchini, or serve alongside grilled salmon or chicken.
- For a vegan version, substitute feta cheese with plant-based feta or toasted pine nuts.