Damn Delicious

Zucchini Rice

A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

Zucchini Rice - A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

With zucchini season in full throttle, this side dish needs to be made stat.

It doesn’t even really need to be a side.

You can have this for dinner.

I already had two bowls of this.

And I’m just about to get my third.

Yes, it’s just that good. And you can add more veggies to your liking.

It can also work as breakfast – just throw in a fried egg on top and you’re set. See, it’s not only incredibly versatile but it’s also fitting for every single meal. Done.

Zucchini Rice

A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

10 minutes20 minutes

Ingredients:

  • 1 1/2 cups uncooked rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tablespoons unsalted butter
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.
  3. Fluff rice with a fork; season with salt and pepper, to taste.
  4. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 291.4 Calories from Fat 9.9
% Daily Value*
Total Fat 1.1g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431.5mg 18%
Total Carbohydrate 62.2g 21%
Dietary Fiber 7.3g 29%
Sugars 3.8g
Protein 9.8g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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86 comments

  1. Rated 4 out of 5

    This dish is one of my favorites, and a hit whenever I make it for a potluck or picnic. I love the combination of flavors with the lime and cilantro.

  2. what about using dried cilantro leaves?

  3. How do you freeze zucchini?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  4. What do you think about substituting chick peas for the black beans?

  5. This just might be my new summer addiction! Yum, eating some now!

  6. This is a really nice recipe, thanks.
    I’ll take some to work for lunch tomorrow.
    It’s colourful and tastes great. 
    I am enjoying your recipes. 

  7. My wife recently had a operation so I have been doing all the cooking. She is back to work but says she is to tired to cook.  I think it’s because of those damndelicious meals I am fixing!
    Thanks for the great meals and keep up the good work at making me look good.  Looking forward to the book!

  8. This looks amazing! Can’t wait to try it. I’ll probably try it with brown rice, but do you think it would work with quinoa? I’m trying to eat healthier.

  9. This was delicious my family loved it! I used a steamer bag of corn and squezzed some the excess water out of the zucchini before combining it with the rice. Next time I make This will probably use half the amount of butter or none at all. 

  10. Chungah,

    It seems whenever a recipe looks appealing on Pinterest it is usually from you and Damn Delicious!
    Thank you for sharing your recipes and yourself

    ~Anna

  11. Hi, this looks delicious!! I’m doing Weight Watchers so I was wondering if you know about what a serving size is? I know it says it serves 6. Thank you!

  12. How well does  this reheat????

  13. Wow just made this!! So good!! I made a side of white rice to put some juice on! Delicious!!

  14. What a beauty cook.So nice look.It make me feel hungry.

  15. Thanks so much for this recipe! I am so excited to try it. It will definitely be basmati rice, since that is all we eat at our house. I think I am going to team it up with my cuban style pork roast this upcoming weekend. It should marry nicely with the orange, lime and cilantro of the pork. Since my husband and I have a very serious love affair going with spicy food, I will be adding some red pepper flakes and perhaps some diced fresh jalapeños. I have made several recipes from your site…and they are always as promised, Damn Delicious!

  16. A little bland. I would use more lime and add something like crushed chillies for more kick.

    • Yes, absolutely! Please feel free to add more lime juice or other spices as needed to suit your preferences. Isn’t that the beauty of home cooking? 🙂

      • Looking forward to making again tonight as a side to a tangy brisket!

      • I added some lime zest to my recipe last night. Since zucchini is on my list of food I should not eat much of, I peeled the zucchini skin off and also I used only one zucchini instead of two. You are right, this is the joy and beauty of home cooking!!  

  17. Would this freeze well?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  18. thoughts on using cauliflower rice?

  19. I made this pretty much as written using jasmine rice and frozen corn (because that is what I had.) It was lovely! Thank you for the recipe!

  20. Made this with quinoa instead of rice and it was amazing. I have never made a recipe from your site that wasn’t amazing. Thanks for all the damn delicious recipes.

  21. Wow! that looks much healthier also it takes sufficient time for preparation. I will sure give it a try

  22. This zucchini rice of yours is so perfect. Where else can i find a breakfast and dinner recipe at the same time? You are genius! I love this idea!!!

  23. at what point do you freeze the meals? before cooking?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  24. I do not use rice often. Is this quick rice or normal kind? any time I have made normal rice takes at least an hour to be ready? Or did you not include the cook time of the rice in the meal?

  25. Hi Chungah, I just made this and it’s delicious. The kids loved it too. I also love that the recipe is versatile. I could use broccoli, squash and other veggies; it’s a win-win. Keep sharing such healthy and nutritious recipes.

  26. This would also be a wonderful vegetarian meal by substituting quinoa for the rice….( for more protein ) … I love your recipes…

  27. I have made so many of your recipes that I have lost count. I can say this – every single one has been amazing. Thank you for sharing. You are a wizard in the kitchen!

  28. This is a brilliant way to make zucchini! It looks so good!

  29. I really enjoy your recipes, keep them coming =^-^=

    Thank you!

  30. Totally agree with Laura. You have really inspired me to try such a variety of dishes. I made the zucchini rice today. It was very tasty. I will definitely be making it again. I check out your website at least 3-4 times a week looking for innovative yet simple and tasty recipes. Keep up the great work. Your photos are awesome too!!! Thanks.

  31. Made this tonight along with grilled shrimp and it was an amazing success! So easy and so delicious! We loved it.
    Thanks.

  32. Is there a specific type of rice you would recommend, long grain vs. short, fragrant, e.g. jasmine or is there no difference?

    Sounds delicious and versatile. Thank you again for making meal time less of a chore.

  33. Looks like another winner! Side or a main dish with a protein of your choice and you’re all set to go. Question: do you prefer canned corn to frozen, or do you just use want’s on hand? Just curious. Thanks.

    • I have made this using both frozen and canned but I actually prefer the latter since it requires less cooking time to heat through.

  34. Should I cut the seeds out of the zucchini? A friend told me to always remove the seeds when cooking?

  35. Can this dish be served cold or just hot? I like to find summer sides that are cold.
    Erica
    BTW, love your blog!

  36. Another great recipe! I have made around twenty or so of your recipes and each one is absolutely delicious! Keep these awesome recipes coming!

  37. I’m making this tonight as a side for my grilled chicken,can I add Serrano chiles to it or do you think it will be too hot,spicy?

  38. Just out of curiosity, do you grow your own herbs there? Every time, i try to grow cilantro, it dies. every other herb i grow does nicely, though. =)

  39. The zucchini from my garden are much (much!) larger than those at the grocey. I’m sure I could eyeball an appropriate amount, but about how many cups of shredded zucchini did you use? Looks lovely! I will be making this soon!

  40. Any plans for a cookbook? I have pinned just about every recipe I receive. My cup runneth over. I would love to buy your cookbook with the recipes all in one place. I sent your website to my three daughters and dil and they too love them. Thanks for all the good food!

  41. This looks so-oo good! I can’t wait to try it.

  42. I am so making this! Looks awesome! 🙂

  43. My, this looks delicious. I could eat three bowls of this rice dish too.

  44. OPPS! I should have signed my name. I usually use my husband’s name.
    Thank you,
    Marlene Amesquita

  45. Thank you for making cooking more enjoyable. My guys are diabetic, so I cook throughout the day. On days when I just don’t seem to know what else I can make, I turn to your web site and always find a delicious recipe. And your recipes are healthy! Keep up the great work you are providing to the cooking challenged days in our lives.
    David

  46. Thank you for this lovely recipe! What did you use to shred the zucchini?
    Thanks,
    Shari

  47. Oh YUM!!! This looks fresh and delicious! I am all about taking advantage of the zucchini all summer long so this will be added to my meal plans!

  48. Did you grill the corn?

    • Kathy, I have made this using both frozen roasted corn and canned but I actually prefer the latter since it requires less cooking time to heat through.

  49. I could eat three bowls of this! Great way to use up zucchini!

  50. I am so glad I found you. Your recipes are inviting, easy and delicious. thanks, joyce

  51. Simple question, I realize, but since I’m not a huge fan of cilantro, what would you suggest I substitute–parsley perhaps?

  52. Thank you for all the great recipes!

    Just a question for this recipe:where did you use the butter for??

    Greetings from the Netherlands

    • Sammie, the butter is added with the rest of the ingredients:

      Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

  53. Can this be made with brown rice?

  54. HI
    THANK YOU for recipe
    just a question
    did you cook zucchini?