Oven-Baked Zucchini and Rice with Colorful Vegetable Medley

Preheat the oven to 180°C (350°F).

In a skillet, heat olive oil over medium heat. Add chopped onion, bell peppers, and grated carrot. Sauté until softened and fragrant, about 5–7 minutes. Season with salt, black pepper, dried garlic, and oregano.

Rinse the rice until water runs clear. Add rice to the skillet with vegetables and stir to combine for 1–2 minutes.

Pour in the vegetable broth or water, bring to a simmer, then remove from heat.

Lightly oil a baking dish. Layer half of the sliced zucchini evenly on the bottom.

Pour the rice and vegetable mixture over the zucchini layer, then top with the remaining zucchini slices. Drizzle a little olive oil over the top and sprinkle additional oregano and dried garlic if desired.

Cover the dish with foil and bake for 40–45 minutes, or until the rice is cooked through and zucchini is tender.

Remove the foil and bake for another 5–10 minutes to slightly brown the zucchini on top.

Serving and storage tips: