Rinse the rice well under cold water until the water runs clear.
In a large pot, heat olive oil over medium heat.
Add the chopped onion and fry until translucent.
Add the grated carrot and continue to fry for 3-5 minutes.
Add the rinsed rice to the pot with the vegetables.
Pour in the water, add salt, black pepper, and any additional spices you prefer.
Cover the pot and cook over low heat for 25 minutes without opening the lid.
Make the Garlic Sauce:
In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, and chopped dill. Mix well.
Serve:
Once the rice is cooked, fluff it with a fork.
Serve the baked zucchini balls over a bed of rice, drizzled with the garlic sauce.
Garnish with additional fresh dill if desired.
Serving Suggestions:
Pair with a fresh green salad for a complete meal.
Add a side of steamed vegetables for extra nutrition.
Cooking Tips:
Make sure to squeeze out as much water as possible from the grated zucchini to ensure the balls hold their shape.
Feel free to add other spices or herbs to the rice and zucchini mixture to suit your taste.
Nutritional Benefits:
Zucchini: Low in calories and rich in vitamins A and C.
Ricotta Cheese: Provides protein and calcium.
Carrots: High in beta-carotene and fiber.
Greek Yogurt: A good source of protein and probiotics.
Dietary Information:
Vegetarian: Yes
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