Easy Tomato and Zucchini Rice

Ingredients

Serves 4

1 tablespoon vegetable oil (I used olive oil)

1 onion, finely chopped

1 garlic clove, minced

2 small zucchini, cut into round

1½ cups rice (I used Arborio rice)

2 medium tomatoes, chopped

3 cups vegetable broth

1 teaspoon thyme

¼ teaspoon ground black pepper

Grated parmesan cheese to taste (optional but highly recommended)

Directions

Heat oil in a skillet (or pot) over medium-high heat.

Add onion and sautè until translucent, about 5 to 6 minutes.

Add garlic and sauté until fragrant, about 1 minute.

Add zucchini rounds and sauté until they begin to brown, about 6 to 8 minutes.

Add rice and sauté until translucent, about 5 to 6 minutes.

Add broth, chopped tomatoes, thyme, and pepper.

Bring to a boil, reduce to a simmer, cover with a lid and cook for 20 to 25 minutes or until the rice is cooked through. Stir in Parmesan cheese, if using. Take a taste and adjust seasoning as needed. Serve!