Roasted Zucchini and Oregano Rice
A vibrant Greek-inspired rice dish featuring tender roasted zucchini tossed with fluffy white rice, fragrant oregano, garlic, and good olive oil. The zucchini caramelizes in the oven while the rice cooks on the stovetop, then everything comes together in a simple, aromatic side dish that pairs beautifully with grilled meats or fish.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Measure the rice and broth so they're ready to go
- Have a 9×13-inch (23×33 cm) or similar baking sheet ready for the zucchini
Roast the zucchiniOven 425°F / 220°C
- On a 9×13-inch (23×33 cm) baking sheet, toss the zucchini half-moons with 3 tablespoons (45 ml) of the olive oil, 1 teaspoon of the dried oregano, ½ teaspoon of sea salt, and a pinch of black pepper.
- Spread in a single layer.
- Roast at 425°F (220°C) for 20–22 minutes, stirring halfway through, until the edges are golden and the zucchini is just tender.
- Set aside.
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Ready when: Edges are golden brown and zucchini is tender when pierced with a fork
Tip: Don't crowd the pan; spread zucchini in a single layer so it caramelizes rather than steams.
Begin cooking rice
- While the zucchini roasts, heat the remaining 2 tablespoons (30 ml) of olive oil in a medium saucepan over medium heat.
- Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
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Ready when: Garlic is fragrant and just beginning to turn golden
Tip: Watch the garlic closely so it doesn't brown; burnt garlic will taste bitter.
Toast the rice
- Add the white rice to the pan with the garlic and oil.
- Stir constantly for 2–3 minutes, coating all the grains.
- You'll hear a gentle rattling sound as the rice toasts and will smell a toasted, nutty aroma.
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Ready when: Rice grains are lightly golden and smell toasted
Tip: Toasting the rice adds depth of flavor and helps keep the grains separate.
Add broth and season
- Carefully pour the broth into the pan (it will bubble and steam).
- Add the remaining 1.5 teaspoons of dried oregano, ½ teaspoon of sea salt, and a few grinds of black pepper.
- Stir to combine, then bring to a boil.
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Ready when: Liquid reaches a rolling boil
Tip: Once boiling, resist the urge to stir; stirring released starch and makes the rice gummy.
Simmer rice
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer undisturbed for 15 minutes.
- The rice should absorb nearly all the liquid and be tender with a slight firmness in the center of each grain.
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Ready when: Rice is tender, liquid is mostly absorbed, and you hear no bubbling sound
Tip: Keeping the lid on and the heat low ensures even cooking; don't peek.
Rest and fluff
- Remove the pan from the heat and keep the lid on for 5 minutes.
- This allows the rice to finish absorbing any remaining moisture and makes fluffing easier.
- Uncover and fluff gently with a fork, breaking up any clumps.
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Ready when: Rice is light and fluffy when fluffed
Tip: Use a fork rather than a spoon to fluff so you don't mash the grains.
Combine and finish
- Gently fold the roasted zucchini into the fluffed rice.
- Taste and adjust seasoning with additional sea salt and black pepper as needed.
- If desired, sprinkle with lemon zest and fresh parsley just before serving.
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Ready when: Zucchini and rice are evenly distributed and seasoning is balanced
Tip: Fold gently to keep the roasted zucchini pieces intact and the rice light.
Good to know
Tips
- For a richer finish, stir in 2 tablespoons (30 g) of good feta cheese just before serving.
- Toasting the rice before adding liquid is key to keeping grains separate and adding subtle nutty flavor.
- Don't skip resting the rice off the heat; it makes a big difference in texture.
- This dish is excellent served alongside grilled chicken, fish, or lamb, or as part of a Mediterranean mezze spread.
Make ahead
You can roast the zucchini up to 1 day ahead and store it covered in the refrigerator. Cook the rice just before serving for the best texture, or prepare the entire dish 2–3 hours ahead and reheat gently in a 300°F (150°C) oven for 10 minutes, stirring once.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stovetop over medium-low heat for 5–7 minutes, stirring occasionally, or in the microwave covered with a damp paper towel for 2–3 minutes. Do not freeze; the texture of the rice will become mushy upon thawing.
Substitutions
- Long-grain white rice → Brown rice or farro. Brown rice will take 40–45 minutes to cook and requires 3½ cups (840 ml) of broth. Farro takes 30 minutes and uses the same amount of broth; both have a nuttier flavor.
- Dried oregano → Fresh oregano or dried thyme. Use 1½ tablespoons (6 g) of fresh oregano added at the end, or 1½ teaspoons (1.5 g) of dried thyme for a slightly earthier flavor.
- Vegetable or chicken broth → Chicken or fish broth, or water with a pinch of salt. Any broth will work; water is fine but the rice will be less flavorful.
- Medium zucchini → Yellow squash, eggplant, or bell peppers. Cut eggplant and peppers into similar-sized pieces. All roast in the same time at 425°F (220°C).
