Zucchini (summer) Paella

Name: Zucchini (summer) Paella
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 1
Cuisine: Spanish, European
Ingredients: 118 milliliters chickpeas (drained/rinsed if using canned); 1 clove garlic, minced; 1 Tbsp olive oil; 1 teaspoons pepper; 1 teaspoons salt; 1 shallot, diced; 118 milliliters short grain brown rice; 1 Tbsps smoked paprika (pimentón); 177 milliliters diced tomatoes (about 1 large one); 296 milliliters vegetable broth; 2 Tbsps water; 1 slice 5-6½” zucchini

The recipe Zucchini (summer) Paellan is ready in roughly 50 minutes and is definitely an awesome gluten free and vegan option for lovers of European food. One serving contains 695 calories, 15g of protein, and 20g of fat. This recipe serves 1. This recipe covers 29% of your daily requirements of vitamins and minerals. A couple people really liked this main course. If you have paprika, 6½” zucchini, olive oil, and a few other ingredients on hand, you can make it. To use up the short grain brown rice you could follow this main course with the Brown Rice Pudding as a dessert. It will be a hit at your The Fourth Of July event.