Baked Zucchini and Rice with Vegetable Medley

2 zucchini, sliced
Olive oil, for drizzling and frying
Salt and black pepper, to taste
Dried garlic, to taste
Oregano, to taste
1 onion, chopped
2 bell peppers, chopped
1 carrot, grated
1 tomato, chopped
1 cup (200 g) rice, rinsed
2 cups (500 ml) water
Fresh parsley, chopped (for garnish)
For the Sauce:
2 tablespoons Greek yogurt or sour cream
1 tablespoon tomato sauce
1 garlic clove, minced
Fresh parsley, chopped
Directions

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