This creamy Zucchini Rice is simply delicious. Made with short-grain rice, shredded zucchini, and other vegetables and spices, it is the perfect addition to your dinner table.
This Zucchini Rice has got so much flavor and the best texture. I just know you're going to love it. I chose to make this dish with short-grained rice because it adds a great creaminess that goes nicely with the zucchini. This recipe uses just a handful of simple ingredients that are great together, and the fresh pop of dill really adds to the tastiness of this rice.
You can serve Zucchini Rice as a side dish, but I also love eating it as a light lunch or snack. It's a healthy way to incorporate veggies with grains, and even your kids will not be able to say no to this zucchini preparation. This well-seasoned and creamy rice recipe really makes zucchini shine in a whole new way. Let's look at what you'll need to prepare it.
Video Tutorial
Main Ingredients
- Rice. I like using short-grained rice because it makes the dish creamy, risotto-like. This is a great recipe for using up leftover rice as well.
- Zucchini. Green zucchini or yellow squash.
- Onion + Garlic. Flavor booster.
- Olive Oil. Or any other oil that you choose.
- Red Pepper Flakes. For a touch of heat.
- Oat Milk. Or regular milk.
- Dill. Or parsley.
- Salt + Pepper. To taste.
How to Make this Spinach Rice
1. In a large skillet, sauté the diced onion and garlic in olive oil, until nicely browned.
2. Add the shredded zucchini, salt, and pepper. Cook, stirring occasionally, for about 10 minutes.
3. Add the milk, dill, and cooked rice. Stir, and cook for another 5 minutes over low heat, until everything is heated through. Serve hot.
Add-ins and Substitutions
- Add some cheese. Another option is to cover this dish with shredded mozzarella cheese and pop it in the oven for 5 minutes until the cheese has melted. Yum!
- Add other vegetables. Along with the shredded zucchini, you can also try shredded broccoli, carrots, or brussels sprouts for added health benefits and a more veggie-focused dish.
- Substitute a different milk. I like this dish with oat milk to give it a creamy flavor and texture, but you could also use regular milk, almond milk, or coconut milk if you prefer.
- Try this recipe with protein. For a complete one-pot meal, you could add diced chicken, tofu, or pork to this Zucchini Rice and serve it as the main dish.
- Substitute another grain. This Zucchini Rice could also be made with brown rice or quinoa if you like. This will somewhat alter the creamy texture though.
What to Serve this with
- As a main dish. This tasty rice is great on its own.
- With vegetables. Serve your favorite vegetables atop your Zucchini Rice, such as Broccoli and Mushroom Stir-Fry, Garlic Roasted Brussels Sprouts, or Black Bean and Corn Salsa.
- Alongside your favorite protein. Try this dish with Creamy Mushroom Chicken, Ahi Tuna Steak, or Sofritas.
- In a taco or burrito. Replace the usual rice in the tortillas with Zucchini Rice for a more flavorful meal.
How to Store and Reheat
To store leftover Zucchini Rice, place it in an airtight container and refrigerate for up to 3-4 days. You can reheat it in the microwave, but it may be slightly moister than it was when served fresh.
Can this Zucchini Rice be frozen?
Yes, you can freeze Zucchini Rice if you'd like to keep it for longer. To freeze this dish, allow it to completely cool before placing it in a freezer ziplock bag. Then press out as much air as possible before freezing for up to one month. You can also freeze your in-season zucchini to be used later in the year in this rice dish if you prefer it prepared fresh.
When you're ready to serve, allow it to thaw overnight and then reheat in the microwave or in the oven.
This yummy Zucchini Rice is perfect for almost every meal. Add it as a side or turn it into the main dish, either way, you and your family will enjoy its delicious flavors and creamy texture no matter how you serve it.
More tasty rice-based recipes:
Zucchini Rice
Ingredients
- 3 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- ⅛ tsp. red pepper flakes optional
- 2 small zucchini, shredded
- ½ cup oat milk
- ½ tsp. salt or to taste
- ⅓ tsp. pepper or to taste
- ⅓ cup chopped dill
- 4 cups cooked rice
Instructions
- In a large skillet, sauté the diced onion and garlic in olive oil, until nicely browned.
- Add the shredded zucchini, salt, and pepper. Cook, stirring occasionally, for about 10 minutes.
- Add the milk, dill, and cooked rice. Stir, and cook for another 5 minutes over low heat, until everything is heated through. Serve hot.
Notes
ADD-INS AND SUBSTITUTIONS
- Add some cheese. Another option is to cover this dish with shredded mozzarella cheese and pop it in the oven for 5 minutes until the cheese has melted. Yum!
- Add other vegetables. Along with the shredded zucchini, you can also try shredded broccoli, carrots, or brussels sprouts for added health benefits and a more veggie-focused dish.
- Substitute for different milk. I like this dish with oat milk to give it a creamy flavor and texture, but you could also use regular milk, almond milk, or coconut milk if you prefer.
- Substitute another grain. This Zucchini Rice could also be made with brown rice or quinoa if you like. This will somewhat alter the creamy texture though.
This is a lovely side dish, and would be great use for leftover rice. I really like your suggested variations, and will likely use some of them. Cheese-wise, I would likely go for cheddar or a veggie parmesan to increase the flavour. Some toasted pine nuts on top would be a great addition. I could eat this with a fried egg on top and call it a meal. Thanks for a great recipe!
Sounds like you know how to make a perfect meal, Vivian! I hope you'll try this recipe!