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Parmesan Zucchini Rice

[heart_this] · Jul 25, 2022 · 7 Comments

Parmesan Zucchini Rice

Rice with plenty of fresh zucchini, parmesan and a splash of lemon!

Zucchini is in season and there are so many great ways to enjoy it! One fun way to use zucchini is to shred it and mix it into things like salads, burgers, soups, breads, cakes, cookies, etc. and I particularly enjoy mixing it into rice! This zucchini ripe is super simple! It’s pretty much as easy to make as cooking rice and mixing the zucchini along with some parmesan cheese and herbs in. I start things off by cooking onion and garlic before adding the rice to steam. Fresh shredded zucchini is mixed into the rice while it’s still warm from cooking, along with the cheese and a fresh herb. I like to combine parmesan and dill but you can easily change the cheese and the herb! A splash of lemon juice also adds brightness to the rice!

Parmesan Zucchini Rice

Parmesan Zucchini Rice

Parmesan Zucchini Rice
Parmesan Zucchini Rice

Parmesan Zucchini Rice

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4(1 cup servings)

Rice with plenty of fresh zucchini, parmesan and a splash of lemon!

ingredients
  • 1 tablespoon oil (or butter)
  • 1 cup onion, diced
  • 2 cloves garlic, chopped
  • 1 cup long grained rice
  • 2 cups water (or vegetable broth)
  • 2 cups zucchini, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, chopped (or 1/2 teaspoon dried dill)
  • salt and pepper to taste
directions
  1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Add the rice and water, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  4. Mix the zucchini and parmesan in and let the cheese melt.
  5. Add the lemon juice, lemon zest and dill before seasoning with salt and pepper to taste.
Option: Add 1 pinch red pepper flakes along with the garlic.
Option: Use a different herb, such as parsley, basil, cilantro, etc.
Option: Add 2 sliced green onions along with the herb.
Nutrition Facts: Calories 273, Fat 6g (Saturated 1g, Trans 0), Cholesterol 6mg, Sodium 140mg, Carbs 45g (Fiber 1g, Sugars 3g), Protein 7g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Recipe, Rice, Side Dish

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Reader Interactions

Comments

  1. Mike H says

    July 25, 2022 at 6:19 am

    Is there a best way to shred the zucchini? I don’t think I’ve ever done that before.

    Reply
    • kevin says

      July 27, 2022 at 1:58 pm

      I usually a grater, the same one that I use to shred/grate cheddar cheese. Enjoy!

      Reply
  2. Cathy Keller says

    July 25, 2022 at 7:27 pm

    That looks wonderful! Are the yellow bits the lemon zest or yellow squash? That looks like a lot more than 2T if it’s the zest! Will have to try this soon for sure!

    Reply
    • kevin says

      July 26, 2022 at 10:10 am

      I like to use 1/2 green zucchini and 1/2 yellow zucchini for the colour if I can. In these photos the yellow is mostly from the yellow zucchini.

      Reply
  3. Mary Ann says

    July 26, 2022 at 8:54 am

    Do you squeeze the water out of the zucchini? Looks really good.

    Reply
    • Cindy says

      July 27, 2022 at 5:44 pm

      Thats my question also.

      Reply
      • kevin says

        August 8, 2022 at 9:28 am

        I do not squeeze the liquid out of the zucchini but you can. Enjoy!

        Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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