Fluffy, fast, and yummy, this easy Zucchini Rice is a favorite way to serve rice with a veggie right in the mix. It’s great as a side dish, or add peas, chicken, or beans for an easy vegetarian main dish.
I love making Cheesy Rice with veggies—including Broccoli Cheesy Rice—but when it’s summer and we have all the zucchini, this easy variation is my fave!
Quick Look: Zucchini Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
- Flavor Profile: Savory rice with subtle Parmesan flavor
- Difficulty: Easy, perfect as an everyday side dish or vegetarian meal
- Why to Make: It’s a quick way to add veggies to rice.
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Table of Contents
It’s always my goal to make veggie taste as good as possible because that is the thing that will help more kids enjoy them, and this has become a new favorite zucchini recipe.
It’s great on its own or you can pair it with my Fish Nuggets, Baked Chicken Nuggets, Salmon Cakes, or another protein for kids. I sometimes even warm it up for a mom lunch idea for myself with some scrambled eggs.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Zucchini Rice so you know what to pick up from the store or have ready.
- Chicken broth (or vegetable broth): This is the cooking liquid for the rice so you can use whichever you prefer.
- Jasmine rice: This is the rice I prefer to use here, so the amount of broth in the recipe works to cook it until al dente. Just know that if you change the type of rice, it may cook faster or a little more slowly.
- Zucchini: Regular green zucchini works here and softens right into the rice to make a comforting mixture.
- Parmesan: I like to add grated Parmesan to the recipe for flavor, savoriness, and an overall pleasant flavor.
- Butter: I stir in unsalted butter to the end dish for flavor and richness.
- Peas, shredded chicken, or white beans (optional for more protein).
TIP: You can also add fresh lemon zest and/or minced fresh herbs such as basil or parsley.
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How to Make Zucchini Rice
Here’s a preview of how to make this Zucchini Rice so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the broth to a medium pot and bring to a simmer over medium heat. Add the rice and lower heat to medium-low.
Step 2. Shred the zucchini and squeeze lightly to remove most of the moisture.
Step 3. Simmer until the rice is just soft. Remove from heat.
Step 4. Stir in the zucchini, Parmesan, butter, and salt and cover. Let sit for 5 minutes, then fluff and serve.
Zucchini Rice FAQs
You can leave it out to make this dairy-free or use shredded cheddar cheese, crumbled feta, or crumbled goat cheese.
Yes, though check the cooking directions for the amount of liquid recommended to cook 1 cup of the type you choose and adjust my recipe accordingly.
You can start the recipe by sautéing 2 minced cloves of garlic in olive oil, then proceed with the rest of the recipe.
How to Store
Store leftovers, once cooled, in an airtight container in the refrigerator for up to 5 days. Warm through to serve.
Best Tips for Success
- If you want the zucchini softer, add it halfway through cooking the rice.
- Use yellow squash in place of zucchini if you prefer.
- Add diced cooked chicken, thawed and warmed frozen peas, or drained and rinsed white beans or chickpeas.
- If you have more zucchini, try it in my Chocolate Chip Zucchini Muffins or Zucchini Carrot Muffins.
More Zucchini Recipes
Breakfast
Easy Zucchini Slice Recipe
Preserving
How to Freeze Zucchini
Vegetarian
Favorite Zucchini Tots
Recipes
Favorite Zucchini Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Zucchini Rice
Ingredients
- 3 cups reduced-sodium chicken broth (or vegetable broth)
- 1 cup jasmine rice (or basmati)
- 2 cups shredded zucchini (about 1 medium; squeezed lightly to remove most of the moisture)
- ⅓ cup grated Parmesan
- 2 tablespoons butter
- ½ teaspoon salt
- 1 cup peas, shredded chicken, or white beans (optional for more protein)
Instructions
- Add the broth to a medium pot and bring to a simmer over medium heat.
- Add the rice and lower heat to medium-low. Simmer for about 12 minutes, or until the rice is just soft. Remove from heat. (If the rice is not fully soft when the broth has been absorbed, add another cup of broth and cook a little more.)
- Stir in the zucchini, Parmesan, butter, and salt and cover. Let sit for 5 minutes, then fluff and serve.
Equipment
Notes
- Store leftovers, once cooled, in an airtight container in the refrigerator for up to 5 days. Warm through to serve.
- If you want the zucchini softer, add it halfway through cooking the rice.
- Use yellow squash in place of zucchini if you prefer.
- Dairy-free: Omit the Parmesan and use a little nutritional yeast or dairy-free cheese.
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