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Categories:
olive oil zucchini garlic oregano vegetable bouillon cube water kosher salt black pepper red pepper Basmati rice
Viewed: 43 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 3 lbs fresh zucchini, coarsley chopped ( or shred and squeeze dry )
- 3 -5 garlic cloves, minced
- 1 teaspoon oregano
- 1 vegetable bouillon cube, dissolved into
- 1 cup water
- kosher salt
- black pepper
- red pepper flakes, to taste
- 4 cups cooked basmati rice
Method
- In a heavy skillet, heat the olive oil, add the zucchini and minced garlic, stirring to coat and saute briefly, about 5 minutes.
- Add the oregano and vegetable bouillon water mix to the skillet.
- Bring to a boil, stirring to mix.
- Reduce heat, cover and simmer 5- 10 minutes or until tender.
- Add the salt, pepper and red pepper flakes to taste.
- Serve over Basmatic rice.
