The rice salad with zucchini and eggs is a fresh, tasty dish perfect for hot days or a light lunch. This version stands out for the sautéed zucchini, which add a touch of flavor and texture, and the scrambled eggs, which add richness and smoothness to the dish. It is a versatile dish, easy to prepare and ideal for taking to the office or on a picnic. The combination of simple but flavorful ingredients makes this salad a real comfort food, perfect for those looking for a complete, nutritious, and colorful dish that is delicious both cold and warm. If you like rice salads, try the rice and lentil salad, the Greek rice salad, the Caprese rice salad, or the rice salad with zucchini and vegan tuna.
Let’s get to work and prepare the rice salad with zucchini and eggs.
ALTERNATIVES TO RICE SALAD
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing rice salad with zucchini and eggs
- 1 1/2 cups rice
- Half onion
- 2 zucchini
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 4 eggs
- to taste chives
- Half lemon zest
Tools
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- Frying Pan
Steps for preparing rice salad with zucchini and eggs
Boil the rice in plenty of salted water and drain it until al dente. Drain, place it in a bowl, and let it cool after seasoning with a drizzle of oil.
Chop half an onion. Sauté it in a pan with a splash of oil and a little water. Add the zucchini, salt, and pepper and cook until they start to soften but are still a bit crunchy. Add them to the rice.
Break the eggs and beat them quickly with salt and pepper. Cook them with a little oil, stirring to get scrambled eggs. Add them to the rice. Season with chives and grated organic lemon zest. Mix and let rest for 30 minutes before serving.
Storage
You can store the rice salad in the fridge for one day.
