Zucchini Picadillo

Recipe to try when zucchini is plentiful and cheap!

Zucchini Picadillo

The Washington Post, May 14, 2008

Picadillo is a Latin dish typically made of ground beef, tomatoes, raisins and olives. This complex vegetarian variation is great as a side dish with broiled steak or as a main dish for lunch. According to cookbook author Linda Larsen, it can be made at a cost of 96 cents per serving.

Makes 6 1/2 to 7 cups (6 to 7 servings)

2 tablespoons olive oil
1 small onion, chopped (1 1/2 cups)
3 medium cloves garlic, minced
2 zucchini (ends trimmed), cut in half lengthwise and then cut into 1/4-inch half-moon slices
1 14 to 14.5-ounce can diced tomatoes, with their juices
2 cups cooked brown rice or white rice
1/4 cup dark raisins
1/4 cup pitted and sliced green olives
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook for about 4 minutes, stirring; the onion should be crisp-tender and not translucent. Add the zucchini and tomatoes with their juices. Increase the heat to medium-high and cook just until the mixture starts bubbling at the edges, then reduce the heat to medium-low, cover and cook for 5 minutes.

Add the rice, raisins, olives, salt and pepper, stirring to combine; increase the heat to medium-high just to bring to a boil, then reduce to medium-low and cook for 2 to 3 minutes, until well blended. Serve hot.

Recipe Source: Adapted from her "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).

146 calories, 5g fat, 1g saturated fat, n/a cholesterol, 408mg sodium, 24g carbohydrates, 3g dietary fiber, 3g protein.
Tested by Bonnie S. Benwick for The Washington Post.
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