Zucchini stew with olive oil and basmati rice Calories

Yes. It can be served cold or at room temperature, much like other olive-oil vegetable dishes. Chill it after cooking and let it sit briefly before serving so the olive oil is not too firm.

No, tomato is optional. It adds acidity and a little extra cooking liquid, but you can leave it out and use onion, olive oil, herbs, and a splash of water for a simpler version.

Cut the zucchini into fairly large pieces, add the rice sparingly, and cook over low heat without frequent stirring. Check the texture as it simmers; zucchini continues softening if left on the heat after it is tender.

Yes, but brown basmati rice takes longer to cook than white basmati. Cook it separately or partially cook it first, then combine it with the zucchini so the vegetables do not become overdone.

Usually not. Rinse the zucchini well and trim the ends; leaving the skin on helps the pieces hold their shape and adds texture. Peel it only if the skin is unusually tough or damaged.

Serve it with plain yogurt, a crisp salad, or grilled fish or chicken. Since the stew already includes rice, a simple side is usually a better match than another starchy dish.

Yes, but the zucchini may soften and the basmati rice may become less distinct after thawing. Freeze it in a sealed container, thaw it in the refrigerator, and reheat it until steaming hot.

It keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it once it has cooled, rather than leaving the cooked rice and vegetables at room temperature for an extended time.

Yes. Yellow summer squash cooks much like zucchini and works as a direct substitute in this stew. Cut it into similar-sized pieces and start checking for tenderness as it cooks.