Easy Zucchini Rice
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.
Servings: 4 -6
Calories: 293kcal
Equipment
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.
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.
Nutrition
Calories: 293kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 542mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg