Greek Oven Rice with Zucchini, Tomatoes and Feta

A filling oven rice made from inexpensive staples: long-grain rice, zucchini and canned tomatoes bake in the oven with feta, oregano and lemon into a hearty one-pot dish.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Long-grain rice
• 2 pc Onions
• 2 pc Garlic cloves
• 500 g Zucchini
• 1 can Can of chopped tomatoes (400 g)
• 600 ml Vegetable stock
• 200 g Feta
• 3 tbsp Olive oil
• 1 tsp Oregano, dried
• 1 pc Lemon
• 1 bunch Dill
• Salt to taste
• Black pepper to taste

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Peel the onions and garlic and finely dice them. Wash the zucchini and cut into half slices.
3. Heat the olive oil in a large pot and sweat the onions with the garlic for about 3 minutes until translucent.
4. Add the rice and stir-fry briefly until the grains glisten. Add the tomatoes and the stock, season with oregano, salt and pepper, and bring to a boil.
5. Transfer the rice mixture to a large baking dish, spread the zucchini on top, crumble the feta and scatter it over.
6. Cover the dish with aluminium foil and bake in the oven for 25 minutes. Then remove the foil and bake for another 10 minutes, until the rice is tender and has absorbed the liquid.
7. Wash the lemon well in hot water, grate the zest and squeeze the juice. Finely chop the dill.
8. Stir the lemon zest, a little lemon juice and the dill into the rice, adjust the seasoning and serve immediately.