Roasted Zucchini with Sun-Dried Tomato Rice, Spiced White Beans, and Arugula Pepita Pesto
A dairy-free main dish with bold contrast: tender roasted zucchini, fragrant sun-dried tomato rice, spiced white beans, and a bright arugula pepita pesto. Original, satisfying, and layered with texture.
Ingredients
- 4 approx. 800 g medium zucchini (cut por the mitad a lo largo)
- 5 75 ml olive oil (divided)
- 7 7 g sea salt (or to taste, divided)
- 2 2 g black pepper (divided)
- 180 180 g basmati rice (enjuagado)
- 120 120 g yellow onion (chopped fina)
- 3 3 cloves garlic (2 chopped and 1 for the pesto)
- 70 70 g oil-packed sun-dried tomatoes, drained (chopped)
- 4 4 g smoked paprika (divided)
- 2 2 g ground cumin (divided)
- 400 400 g cooked white beans (escurridas and enjuagadas)
- 480 480 ml vegetable broth (for the arroz)
- 40 40 g arugula (for the pesto)
- 35 35 g pumpkin seeds (tostadas, for the pesto and decorar)
- 10 10 g nutritional yeast (optional pero recomendada)
- 30 30 ml lemon juice (freshly squeezed)
- 2 2 g lemon zest (solo the parte amarilla)
- 30 30 ml water (for ajustar the pesto)
- 10 10 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.
- 2
Score the flesh of the zucchini lightly without cutting through the skin. Place them on the baking sheet, brush with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 22 to 28 minutes at 220 °C / 425 °F, until tender and browned at the edges.
- 3
While the zucchini roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds.
- 4
Add the basmati rice, chopped sun-dried tomatoes, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Stir for 1 minute so the rice is well coated.
- 5
Pour in the vegetable broth, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes. Then fluff the rice with a fork.
- 6
In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the white beans, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden.
- 7
For the pesto, place the arugula, remaining garlic clove, toasted pumpkin seeds, nutritional yeast, lemon juice, lemon zest, remaining tablespoon olive oil, water, and 1/4 teaspoon salt in a blender or food processor. Blend until thick but spoonable. Add a few more drops of water if needed.
- 8
To serve, spread the sun-dried tomato rice onto plates or a serving platter. Set the roasted zucchini on top and lightly fill the hollow of each half with some of the spiced white beans.
- 9
Finish with the remaining beans around the plate, spoon the arugula pepita pesto over the top, and sprinkle with fresh parsley. Serve warm or hot.
Chef tips
For extra texture, toast a few additional pumpkin seeds in a dry skillet for 2 to 3 minutes and add them at the end. The zucchini should be tender but not collapsing so they hold their shape when served.
Substitutions
You can use jasmine rice instead of basmati, or cannellini beans instead of white beans. Arugula can be replaced with spinach plus parsley for a milder pesto. If you do not have nutritional yeast, simply leave it out.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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