Zucchini with Rice

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Get ready to dive into a recipe that’s not only delicious but also sneakily nutritious – Zucchini Rice! Featuring fragrant jasmine rice, delicate shreds of riced zucchini, sweet sautéed garlic and onion, bright lemon, salty parmesan, and whatever fresh tender herbs you prefer, this easy zucchini and rice side dish is the ticket to upping your veggie intake without compromising on flavor.

About this zucchini rice recipe 

As summer draws to a close yet again, I’m faced with a familiar dilemma — my counters are simply overflowing with zucchini and summer squash. While I love turning this versatile veggie into everything from stir-fries and salads to crispy fries and low-carb noodles, there is ALWAYS room for another tasty zucchini recipe in the bunch.

Why you’ll love this side dish

Aside from being my favorite new veggie-packed way to eat rice, this zucchini rice pilaf recipe is also:

• Wholesome & Delicious – This rice and zucchini dish is not just a recipe; it’s a secret weapon for all you kitchen wizards who want to sneak more veggies onto your family’s plates without them ever suspecting a thing.
• Made With Only 12 Ingredients – And about half of them are probably already lurking in your pantry.
• Quick & Easy – this sensational dish comes together in just one pan. Minimal cleanup and maximum taste? Count me in! Say goodbye to kitchen chaos and hello to a breezy cooking experience that lets you savor every last moment of summer.
• Super Versatile – Whether you’re grilling up a storm or dishing out a hearty fajita casserole, this versatile side pairs perfectly with all your favorite entrees. And guess what? As conductor of this culinary orchestra, feel free to add extra veggies like sweet corn or smoky roasted peppers to make it your own symphony of flavors.

Ingredients for rice zucchini

As promised, you only need a few simple ingredients to make this delectable zucchini rice recipe:

• Unsalted Butter – I tend to use unsalted butter for everything because it gives me greater control. 
  • Feel free to swap in salted butter, but pull back on adding extra salt at the end. 
• Yellow Onion – For added sweetness and complexity. Feel free to use bagged chopped frozen onions!
  • I prefer yellow here, but you’re welcome to use either white or red onions or mild shallots instead.
• Garlic – Fresh is best, but I won’t tell if you use jarred minced garlic.
• Italian Seasoning – This tricky little bottle holds a bevvy of delicious dried spices like parsley and oregano. 
  • Feel free to use other spice blends like Greek seasoning or Herbes de Provence.
• Kosher Salt & Pepper – Because every meal needs a bit of basic seasoning!
• White Wine – For adding depth and complexity. I recommend reaching for a dry variety like Chardonnay.
• Veggie or Chicken Broth – Opting for a flavor-packed simmering liquid is a simple way to up the flavor ante. 
  • Water works, too.
• Jasmine Rice – I typically prefer fragrant jasmine rice, but basmati or any other long-grain white rice works. 
  • You can use a different grain, such as brown rice or even quinoa. Just make sure you cook it according to the package instructions.
• Zucchini – I find that small to medium-sized summer squash taste better than larger courgettes.
  • Any variety of summer squash (e.g. yellow squash, patty pan, or zephyr) can also be used here.
• Lemon – Fresh is the only way to go!
• Parmesan – For salty, umami, creamy deliciousness.
  • Feel free to use another hard-aged cheese, or swap in your favorite plant-based alternative. 
• Fresh Herbs – My favorites are Basil, Flat-Leaf Parsley, Cilantro, or Dill, but any tender herb will do.

Optional variations

As much as I love this naturally gluten-free zucchini and rice recipe, there are plenty of ways for you to make it your own. Here are a few ideas to get you started::

• Vegetarian – Make sure to use vegetable broth and certified vegetarian parmesan (many are made with animal rennet, rendering them unsuitable for vegetarians).
• Vegan/Dairy-Free – Use vegetarian broth and swap in your favorite vegan butter and cheese alternatives.
• Booze-Free – Don’t keep wine in the house? No problem! Simply omit this ingredient and step from the recipe.
• Optional Mix-Ins – This is a basic rice zucchini recipe, but feel free to dress it up. Here are some great-tasting additions to try:
  • Cooked Corn Kernels
  • Roasted Bell Peppers (dice)
  • Avocado (dice or slice)
  • Shallot, Onion, or Pickled Onions (dice or slice)
  • Fresh Jalapeños or Pickled Jalapenos (dice or slice)
  • Pine Nuts (toasted)
  • Scallions
  • Pesto

How to make rice with zucchini

Making this fluffy, nutritious riced zucchini side dish is super simple. Here’s how:

• Sauté aromatics: Melt the butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft. Add the garlic and season with Italian seasoning, kosher salt, and pepper. Cook, stirring frequently, for 30 seconds.
• Deglaze: Add the wine to the pan and simmer, stirring occasionally, until the wine evaporates.
• Add rice, then broth: Add the rice to the pan and sir. Then add the vegetable or chicken broth the pan and stir once to combine.
• Bring to simmer: Immediately increase the medium-high and bring the broth to a rapid simmer without stirring. Once the broth is simmering, stir the rice once to combine.
• Cover and cook: Cover the pan with a tight-fitting lid and reduce the heat to LOW. Gently simmer the rice (NO PEAKING) for 10-12 minutes, or until all the liquid is evaporated.
• Add zucchini and flavor: Remove the rice from the heat and dump the shredded zucchini, lemon juice, lemon zest, parmesan, and the remaining tablespoon of butter on top of the rice. Immediately cover the pan and let the zucchini rice sit 5 minutes.
• Fluff rice and adjust taste: Remove the lid and use a fork to fluff the rice and stir everything together. Add the fresh herbs, if using. Taste the rice and adjust for seasonings as necessary.
• Serve: Serve immediately and enjoy!

Expert tips for riced zucchini

Get ready to dazzle taste buds and transform end-of-summer courgette bounty into a symphony of flavors that’ll have everyone craving more veggies. Here are some expert tips to ensure your Zucchini Rice Pilaf turns out as exquisitely as possible:

• If you love a slightly creamy texture, skip the rinsing step (I do!). However, if you’re aiming for distinct grains, go ahead and rinse the jasmine rice until the water runs clear.
• Sweetness and moisture levels matter when it comes to zucchini. Opt for smaller zucchinis; they’re naturally sweeter and contain less moisture, contributing to a better overall balance of flavors. Roughly 3 cups (about 300-330 grams) of pre-dried, shredded zucchini is the magic amount. Feel free to ramp up the zucchini if you’re all about that veggie-rich goodness.
• The key to seamlessly incorporating zucchini with rice lies in the drying process. While there’s no need to be overly aggressive, a good pat-down is your zucchini’s best friend. Simply give those shreds a thorough drying to prevent excess moisture from wreaking havoc on your pilaf’s texture.
• Fresh herbs like parsley, dill, or basil bring a burst of color and a fragrant dimension to your dish. Chop them finely to ensure even distribution, and fold them in just before serving to preserve their vibrant essence.
• The road to culinary perfection is paved with tastings. As you cook, take a moment to taste and adjust seasoning accordingly. 
• The zest and juice of a fresh lemon elevate your zucchini pilaf to a whole new level. Remember, a little goes a long way. Start with a bit, taste, and adjust as needed. The lemon’s brightness should complement the rice and zucchini recipe, not overpower it.

FAQs: zucchini with rice

Can you rice zucchini? 

Absolutely, you can totally “rice” zucchini – and it’s simpler than it sounds! “Ricing” is the process of giving your zucchini (or other veggies like cauliflower or broccoli) a magical makeover – you finely chop or grate it into cute, rice-sized pieces. 

What is riced zucchini?

Think of it as transforming your veggies into little rice doppelgangers. This nifty trick is like a secret weapon for those looking to cut down on carbs, offering a fantastic swap for regular rice or grains in all sorts of dishes.

From joining forces with this awesome Zucchini Rice Pilaf recipe to being the foundation for veggie-packed stir-fries, cozy casseroles, and even posing as a pizza crust, this veggie chameleon is your sidekick for low-carb creativity. So next time you’re whipping up a storm in the kitchen, remember that zucchini’s got more talents than you’d think – and ricing is just the beginning! 🥒🍚✨ 

Where can I buy riced zucchini?

Honestly, I’m not sure — it’s so easy to do on your own that I’ve never even considered buying it pre-riced!

Serving zucchini and rice recipes 

Are you tired of the same old side dishes? Zucchini Rice is here to rescue your meals from the mundane! It’s the end-of-summer magic that transforms your bumper crop of zucchini into a dish that’ll have everyone begging for seconds. 

Here are some of my favorite pairings:

• Grilled Delight: Pair your zucchini pilaf with grilled chipotle chicken or pork kebabs. Serve alongside a refreshing tzatziki sauce, warm pita bread or pita chips, and a vibrant Greek salad.
• Farm-to-Table Charm: Celebrate farm-fresh goodness by pairing your rice zucchini deliciousness with a succulent prosciutto wrapped chicken breasts. Create a bed of creamed spinach or kale underneath the rice, and let the juices from the chicken mingle with the pilaf.
• Veggie Extravaganza: Embrace the versatility of your zucchini rice pilaf by making it the star of a vegetarian bowl. Top the rice with marinated cherry tomatoes, caramelized onions, avocado slices, and a dollop of chipotle hummus for a satisfying and nourishing meal.
• Zucchini Party: Pair your zucchini pilaf into a show-stopping celebration of zucchini by pairing it with all your favorite squash recipes, like zucchini fries, steak and zucchini, and Italian zucchini salad.
• Seaside Serenity: Transport your tastebuds to the beach by serving the riced zucchini alongside lemon dijon salmon and asparagus or shrimps saganaki. 
• Stir Fry Sensation: Create a flavorful fusion experience and by using your rice as a bed for stir fries and saucy Asian favorites, like Chinese stir fry beef and ground chicken stir fry with lemon.
• Brunch Brilliance: Elevate your brunch spread by serving avocado eggs atop a bed of Zucchini Rice Pilaf. Serve with crisp artisan bread for a comforting and satisfying morning meal.

Remember, zucchini rice is a versatile star that can shine alongside a variety of dishes and occasions, so have fun experimenting! This is only the beginning. 😉

Storing leftovers

If you find yourself with some leftovers (lucky you!), here’s the scoop on keeping everything fresh and tasty.

• Pop your leftover pilaf into an airtight container. Seal it up nicely and give it a cozy spot in your fridge. Your pilaf will stay happy and delicious for around 3-4 days.
• When you’re ready to dive back into that goodness, gently reheat it. You can do this in a pan on the stovetop with a touch of water or broth to keep it from drying out. Or you can even microwave it – just make sure to sprinkle a bit of water on top and cover it with a microwave-safe lid or damp paper towel. 
• Pro tip: as you reheat, give it a little stir occasionally to make sure that warmth is spreading evenly. Nobody likes a cold center, right?

And that’s it! Your zucchini rice is ready to make a triumphant return to your tastebuds. So go ahead, enjoy those leftovers and savor every spoonful – because deliciousness is meant to be relished, even the second time around! 🍚🥒🔥

Whew, that was a flavor-packed adventure, wasn’t it? From ricing zucchinis to creating symphonies of taste, you’ve rocked the kitchen like a true culinary maestro. So go on, spread the word about this veggie-powered wonder – tell your friends, your neighbors, your pet parrot (they might be good at squawking out recipes!). Now, fellow foodies, go forth and conquer your kitchens, armed with riced courgettes and a heart full of flavor. Until next time, keep stirring up magic and savoring life, one bite at a time! 🍽️🎉🥒

Cheyanne

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