Lemon Rice with Zucchini and Feta Cheese

(makes 4 servings)

Weight Loss Recipes : Lemon Rice with Zucchini and Feta CheeseIngredients:

  • 3 tbsp olive oil
  • 1 sliced onion
  • 1 small lemon, peeled and sliced
  • 3 crushed garlic cloves
  • 1 cup long-grain rice
  • 2 cups low-sodium vegetable broth
  • 1 tbsp chopped fresh rosemary
  • 1 sliced large zucchini
  • 2 red bell peppers, remove stem, seeds, and membranes, cut into quarters
  • 1 yellow bell pepper, remove stem, seeds, and membranes, cut into quarters
  • 4 ounces feta cheese


  • Heat 2 tbsp olive oil over medium-high heat in a medium-size saucepan. Add the onion and sauté for about 3 minutes.
  • Add the lemon, garlic and sauté for about 2 minutes.
  • Add the rice, vegetable broth, rosemary and bring to a boil then reduce heat to medium. Partially cover the saucepan and let simmer until broth is completely absorbed and rice is just tender (about 15-20 minutes).
  • Add more vegetable broth if mixture becomes too dry.
  • Roast the peppers:
    • Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
    • Bake in oven at 425 degrees F until skin is blackened and blistered (about 20 minutes).
    • Remove peppers from oven and place in a paper bag. Close bag and let cool for about 10 minutes.
    • Remove and discard skins then slice each pepper.
  • Heat the remaining 1 tbsp olive oil on medium-high heat in a large-size frying pan, then add the zucchini and cook until the zucchini begins to soften (about 5 minutes) then reduce heat to medium.
  • Add the peppers, rice and feta cheese to the frying pan then gently fold ingredients together. Cook for an additional minute until heated through then serve warm.

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (431 g)): 406 Calories, 12 g Protein, 51 g carbohydrates, 4 g Dietary Fiber, 18 g fat, 6 g saturated fat, 25 mg cholesterol, 360 mg sodium


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