Zucchini Rice Medley with Sautéed Onions
Experience a fresh and healthy dish featuring zucchini rice complemented by sautéed onions, vibrant carrots, crisp spinach, and succulent tomatoes. Seasoned with Mediterranean flair and served with tender seared calf liver, a refreshing citrus salad, and a creamy herb yogurt sauce, this meal is a colorful balance of flavors—perfect for gatherings or health-focused individuals.
ingredients
- 1 lb calf liver, sliced into thin pieces
- 2 oranges, juiced and segmented
- 2 ripe tomatoes, diced
- 1 cucumber, diced
- 1 ripe avocado, diced
- 4 large eggs
- 1 cup Greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 2 cups zucchini rice
- 1 cup fresh spinach, chopped
- 1 cup carrots, grated or diced
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 tablespoons toasted pine nuts, chopped
- Fresh herbs (like parsley, cilantro, and mint) for garnish
steps
- 1.
Begin by boiling the eggs in a pot of salted water for about 10 minutes until hard-boiled. Once done, cool them in ice water, peel, and set aside.
- 2.
In a bowl, combine the diced tomatoes, cucumber, orange segments, and avocado. Drizzle with 2 tablespoons of olive oil and lemon juice, then season with salt and pepper; toss to combine.
- 3.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Season the calf liver slices with smoked paprika, salt, and pepper. Sear the liver for about 3-4 minutes on each side until browned and cooked to your liking.
- 4.
In another skillet, add 1 tablespoon of olive oil. Sauté the sliced onion for about 2-3 minutes until translucent. Then, add minced garlic and sauté for another 30 seconds.
- 5.
Add the grated or diced carrots and fresh spinach to the onion and garlic mixture until wilted. Stir in the zucchini rice and cook for 5-7 minutes until tender. Season with salt and pepper to taste.
- 6.
In a bowl, mix Greek yogurt with a pinch of salt, lemon zest, and ground cumin. Adjust consistency with olive oil if desired.
- 7.
Plate the zucchini rice medley, top with liver slices, the citrus and avocado salad, and cut hard-boiled eggs. Drizzle with herb-infused yogurt sauce, sprinkle with toasted pine nuts, and garnish with fresh herbs. Serve warm for a wholesome meal.
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