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!
Ingredients
- 1 ½ 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
- ¼ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.
- Fluff rice with a fork; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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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!
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.
Wow! that looks much healthier also it takes sufficient time for preparation. I will sure give it a try
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!!!
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.
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?
You can use any kind of rice that you prefer, whether it’s the quick kind, basmati, wild, or brown rice.
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.
This would also be a wonderful vegetarian meal by substituting quinoa for the rice….( for more protein ) … I love your recipes…
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!
This is a brilliant way to make zucchini! It looks so good!
I really enjoy your recipes, keep them coming =^-^=
Thank you!
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.
Made this tonight along with grilled shrimp and it was an amazing success! So easy and so delicious! We loved it.
Thanks.
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.
I personally love basmati but it really depends on personal preference and/or what you have on hand.
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.
Should I cut the seeds out of the zucchini? A friend told me to always remove the seeds when cooking?
I do not cut out the seeds but as always, it is best to do what you are most comfortable with.
Can this dish be served cold or just hot? I like to find summer sides that are cold.
Erica
BTW, love your blog!
I recommend serving this hot or at room temperature.
Another great recipe! I have made around twenty or so of your recipes and each one is absolutely delicious! Keep these awesome recipes coming!
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?
Serrano chiles would be a great addition, but it really depends on your spice tolerance.
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. =)
I tried to grow my own plants but I can’t seem to keep them alive!
I have difficulty in growing Cilantro too.