Zucchini Mushroom Feta Rice

(1 customer review)

30 - 35 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


This easy rice bowl comes together in a flash. It stars zucchini and mushroom with a tang of sun dried tomato. Simple, quick and most of all delicious, this recipe makes deciding what to have for meal anytime of the week an easy decision.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 432.12
Total Fat 17.65g
Cholesterol 39.96mg
Sodium 863.39mg
Total Carbohydrates 43.57g
Protein 22.97g

Nutrition Values

(Per Serving)
  • Calories 432.12

  • Total Fat 17.65g

    • Saturated Fat 6.81g

  • Cholesterol 39.96mg

  • Sodium 863.39mg

  • Total Carbohydrates 43.57g

    • Dietary Fiber 6.39g

    • Sugar 3.98g

  • Protein 22.97g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Zucchini
  •  Cherry Tomato
    Cherry Tomato
  •  Cremini mushrooms
    Cremini mushrooms
  •  Sundried Tomatoes
    Sundried Tomatoes
  • Roasted Cashew
    Roasted Cashew
  •  Parmesan
  • Feta/Goat Cheese
    Feta/Goat Cheese
  • Jasmine Rice
    Jasmine Rice
  • Kale
  •  Basil Leaves
    Basil Leaves

You Will Need

Not Included in Bag

for 1 serving only

  • Vegetable/Olive Oil (2 tbsp.)
  • Salt (to taste)
  • Pepper Powder


  • Pan
  • Blender
  •  Cooker
  • Mixing bowls
    Mixing bowls

Watch Video


  • 1

    Prepare Your Ingredients

    • Slice zucchini, sun dried tomatoes, roughly chop kale and fine chop basil.
    • Cut cherry tomatoes into halves and slice mushrooms.
  • 2

    Cook Rice

    • Cook Rice as usual.
  • 3

    Saute Veeggies

    • Heat vegetable/olive oil in a large pan over medium high heat.
    • Add the zucchini and mushrooms and season with salt and pepper to taste. Cook until slightly tender, about 5 minutes.
    • Stir in the kale and half of the sun-dried tomatoes.
    • Stir and cook for another 2-3 minutes. Remove from heat.
  • 4

    Prepare Sun-Dried Tomato Pesto

    • Combine the diced tomatoes, cashews, basil, and Parmesan, some vegetable/olive oil (preferably 1 tbsp per serving), and remaining sun-dried tomatoes in a blender/food processors.
    • Add some water (otherwise the paste will be too thick) and blend into a smooth paste.
  • 5

    Bring it together

    • Put cooked rice in a bowl and top with the cooked zucchini and mushroom mixture.
    • Spoon the pesto on top and garnish with crumbled goat cheese to serve!

1 review for Zucchini Mushroom Feta Rice

  1. Jane S.

    The sauce is just amazing! Perfect veggie bowl with beautiful colors 🙂

Only logged in customers who have purchased this product may leave a review.

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