Rice with zucchini and eggplants is a very simple dish to prepare and very tasty. I’ve also added some Parmesan shavings before serving to further enhance this delicious dish. It can be prepared well in advance and reheated before serving. Come with me and let’s start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup Ribe rice
- 2 Zucchini
- 1 Eggplant
- 1/2 cup shaved Grana Padano
Steps
In a pan with a drizzle of oil and half a glass of water, cook the eggplants and zucchini, previously cut into small chunks, with a lid on for 30 minutes.
Meanwhile, cook the rice in plenty of salted water, drain and add to the pan with the cooked vegetables and half a cup of cooking water.
Mix all the ingredients well and finally add the Parmesan shavings.
The rice with zucchini and eggplants is ready to be enjoyed. See you in the next recipe.
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