18 Delicious Zucchini and Rice Recipes for Every Occasion

Looking for a way to jazz up your meals with something both nutritious and delicious? Our roundup of 18 Delicious Zucchini and Rice Recipes is here to inspire your next kitchen adventure! Whether you’re in the mood for a quick weeknight dinner, a seasonal favorite, or a comforting dish that feels like a hug, we’ve got you covered. Dive in and discover your new go-to recipe today!

Zucchini and Rice Stuffed Peppers

Nothing heralds the arrival of summer quite like the vibrant hues and fresh flavors of stuffed peppers, a dish that marries the garden’s bounty with the comfort of home cooking. Our Zucchini and Rice Stuffed Peppers are a testament to simplicity and elegance, offering a delightful interplay of textures and tastes that are as nutritious as they are delicious.

Ingredients

• Bell peppers – 4 large
• Zucchini – 1 cup, diced
• Cooked rice – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. Heat olive oil in a skillet over medium heat, then sauté the diced zucchini and minced garlic until the zucchini is tender, about 5 minutes. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. In a mixing bowl, combine the sautéed zucchini and garlic with the cooked rice, salt, and black pepper, stirring until well mixed.
5. Stuff each bell pepper with the zucchini and rice mixture, packing it lightly to fill the cavity without overstuffing. Tip: A spoon with a long handle can help distribute the filling evenly.
6. Place the stuffed peppers in a baking dish and sprinkle the grated Parmesan cheese on top. Tip: For a golden crust, position the peppers under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned.

The baked peppers emerge with a tender-crisp texture, their sweetness perfectly balanced by the savory filling. Serve them atop a bed of arugula for a refreshing contrast, or alongside a dollop of cool sour cream to complement the warm, cheesy topping.

Cheesy Zucchini Rice Casserole

Vibrant and comforting, this dish marries the subtle sweetness of zucchini with the rich, creamy embrace of cheese, all nestled in a bed of fluffy rice. Perfect for a cozy family dinner or an elegant potluck contribution, it’s a versatile recipe that promises to delight.

Ingredients

• Zucchini – 2 cups, diced
• Long grain white rice – 1 cup
• Sharp cheddar cheese – 1 ½ cups, shredded
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the diced zucchini to the saucepan and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Stir in the rice, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
5. Remove the saucepan from heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork.
6. Transfer the rice mixture to the prepared baking dish and sprinkle evenly with shredded cheddar cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
8. Let the casserole cool for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously creamy with a slight crunch from the zucchini, this casserole is a textural delight. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal that’s as nutritious as it is delicious.

Zucchini Rice Pilaf with Herbs

Nestled within the heart of summer’s bounty, this zucchini rice pilaf with herbs marries the garden’s freshness with the comforting warmth of perfectly cooked rice. A dish that sings with simplicity yet stands out for its vibrant flavors and textures, it’s a testament to the beauty of seasonal cooking.

Ingredients

• Basmati rice – 1 cup
• Zucchini – 1 medium, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh dill – 2 tbsp, chopped
• Fresh mint – 1 tbsp, chopped
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well to remove excess starch.
2. Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
3. Add the diced zucchini to the pan and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
4. Stir in the rinsed and drained rice, coating it evenly with the oil and vegetables, toasting lightly for about 2 minutes.
5. Pour in the water and add the salt, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
6. Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
7. Fluff the rice gently with a fork, then fold in the chopped dill and mint, distributing the herbs evenly throughout the pilaf.

Fluffy and fragrant, this zucchini rice pilaf with herbs offers a delightful contrast between the tender grains and the slight crunch of zucchini. Serve it alongside grilled fish or chicken for a light yet satisfying meal, or enjoy it as a standalone dish for a vegetarian feast.

Spicy Zucchini and Rice Stir Fry

Unveiling a dish that marries the humble zucchini with the boldness of spices, our Spicy Zucchini and Rice Stir Fry is a testament to the beauty of simplicity meeting flavor. This recipe promises a quick, satisfying meal that doesn’t skimp on elegance or taste.

Ingredients

• Zucchini – 2 cups, sliced
• Cooked rice – 3 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp
• Soy sauce – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
3. Introduce sliced zucchini to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
4. Mix in the cooked rice, ensuring it’s evenly coated with the oil and spices, for 2 minutes.
5. Drizzle soy sauce over the mixture, stirring to combine, and cook for an additional 2 minutes.
6. Season with salt, give one final stir, and remove from heat.

Yield a stir fry where the zucchini retains a slight crunch, contrasting beautifully with the soft rice, all while the heat from the pepper flakes lingers pleasantly. Consider serving it topped with a fried egg for an extra layer of richness.

Zucchini Rice Bake with Parmesan

Yielded by the summer’s bounty, this dish marries the subtle sweetness of zucchini with the comforting richness of rice, all under a golden crust of Parmesan. Perfect for a family dinner or a potluck, it’s a versatile recipe that celebrates simplicity and flavor.

Ingredients

• Zucchini – 2 cups, diced
• Rice – 1 cup, uncooked
• Parmesan cheese – ½ cup, grated
• Chicken broth – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the diced zucchini and sauté for 5 minutes until slightly softened.
3. Tip: Sautéing the zucchini first enhances its flavor and removes excess moisture.
4. Add 1 cup of uncooked rice to the saucepan with the zucchini, stirring to combine. Cook for 1 minute to lightly toast the rice.
5. Pour in 2 cups of chicken broth, ½ tsp of salt, and ¼ tsp of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.
6. Tip: Resist the urge to stir the rice while it’s simmering to prevent it from becoming mushy.
7. Once the rice is cooked and the liquid is absorbed, transfer the mixture to a baking dish. Sprinkle ½ cup of grated Parmesan cheese evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown.
9. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Velvety in texture with a crisp Parmesan crust, this bake offers a delightful contrast. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal.

Mediterranean Zucchini and Rice Salad

Radiating with the vibrant flavors of the Mediterranean, this zucchini and rice salad is a testament to the simplicity and elegance of seasonal cooking. Perfect for a light lunch or as a refreshing side, it combines tender grains with crisp vegetables for a dish that’s as nutritious as it is delightful.

Ingredients

• Zucchini – 2 cups, diced
• Cooked rice – 2 cups
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced zucchini to the skillet, sautéing for 5 minutes until lightly golden and just tender.
3. Tip: Avoid overcrowding the skillet to ensure each piece of zucchini gets perfectly sautéed.
4. Transfer the sautéed zucchini to a large mixing bowl, combining it with the cooked rice.
5. Drizzle lemon juice over the mixture, then season with salt and black pepper, tossing gently to combine.
6. Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Adjust seasoning if necessary, then serve the salad at room temperature or chilled.
8. Tip: Garnish with fresh herbs like mint or parsley for a colorful and aromatic finish.

With its harmonious blend of textures—from the fluffy rice to the crisp-tender zucchini—this salad sings with freshness. Serve it alongside grilled fish or as part of a mezze platter for a truly Mediterranean experience.

Zucchini Rice Soup with Lemon

Under the golden hues of early summer, this Zucchini Rice Soup with Lemon emerges as a light yet satisfying dish, perfect for those seeking a blend of comfort and freshness in their meals.

Ingredients

• Zucchini – 2 cups, diced
• White rice – 1 cup
• Chicken broth – 4 cups
• Lemon – 1, juiced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Stir in diced zucchini and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Pour in chicken broth and bring to a boil, then reduce heat to a simmer.
5. Add white rice and salt, stirring once to combine.
6. Cover the pot and simmer for 15 minutes, or until the rice is tender.
7. Remove from heat and stir in lemon juice, adjusting the amount to taste for a brighter flavor.

Lusciously creamy with a hint of tang, this soup’s texture is beautifully balanced by the tender zucchini and fluffy rice. Serve it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch of elegance.

Zucchini and Rice Stuffed Tomatoes

Yearning for a dish that marries the garden’s bounty with the comfort of home cooking? These Zucchini and Rice Stuffed Tomatoes are a testament to summer’s simplicity, blending ripe tomatoes with a hearty filling for a meal that’s as nutritious as it is delightful.

Ingredients

• Tomatoes – 4 large
• Zucchini – 1 cup, grated
• Rice – 1 cup, cooked
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the tomatoes and scoop out the pulp, leaving a ½-inch shell. Reserve the pulp.
3. Chop the tomato pulp finely and set aside.
4. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
5. Add grated zucchini to the skillet and cook until softened, about 5 minutes.
6. Stir in the chopped tomato pulp, cooked rice, salt, and black pepper. Cook for another 2 minutes to combine flavors.
7. Remove the skillet from heat and stir in Parmesan cheese.
8. Fill each tomato shell with the zucchini and rice mixture, packing lightly.
9. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the tomatoes are tender.
10. Let the tomatoes rest for 5 minutes before serving to allow the flavors to meld.

Zesty and vibrant, these stuffed tomatoes offer a delightful contrast between the juicy tomato shell and the savory, cheesy filling. Serve them alongside a crisp green salad or as a standout side at your next summer gathering.

Garlic Butter Zucchini Rice

Nothing elevates a simple weeknight dinner quite like the aromatic blend of garlic and butter, especially when paired with the subtle sweetness of zucchini and the comforting base of rice. This Garlic Butter Zucchini Rice is a testament to how minimal ingredients can create a dish that’s both sophisticated and soul-satisfying.

Ingredients

• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Zucchini – 1 medium, diced
• Rice – 1 cup, uncooked
• Chicken broth – 2 cups
• Salt – ½ tsp

Instructions

1. Melt butter in a large skillet over medium heat until frothy, about 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Stir in diced zucchini, cooking until slightly softened, about 3 minutes.
4. Tip: For an extra layer of flavor, let the zucchini edges caramelize slightly.
5. Add uncooked rice to the skillet, stirring to coat with the butter and garlic mixture, about 1 minute.
6. Pour in chicken broth and add salt, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
8. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
9. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
10. Tip: Fluff the rice with a fork before serving to separate the grains and incorporate the zucchini evenly.

Velvety and rich, this dish boasts a buttery texture with pops of tender zucchini and a garlicky depth that’s irresistible. Serve it as a standalone vegetarian main or alongside grilled chicken for a protein-packed meal.

Zucchini Rice Pancakes

Delightfully crisp and tender, these zucchini rice pancakes offer a harmonious blend of textures and flavors, perfect for a sophisticated brunch or a light dinner. Their golden edges and soft centers make them a versatile canvas for your favorite toppings or sauces.

Ingredients

• Zucchini – 2 cups, grated
• Cooked rice – 1 cup
• Eggs – 2
• Flour – ½ cup
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, combine the grated zucchini, cooked rice, eggs, flour, and salt. Mix until the ingredients are evenly distributed.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. For each pancake, drop ¼ cup of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes until the edges are golden and crisp.
4. Flip the pancakes carefully and cook for an additional 3-4 minutes on the other side. Tip: Ensure the skillet is not overcrowded to allow even cooking.
5. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Tip: Keep the cooked pancakes warm in a low oven (200°F) while finishing the batch.
6. Serve immediately. Tip: For an extra flavor boost, sprinkle with freshly grated Parmesan or drizzle with a squeeze of lemon juice before serving.

Best enjoyed fresh off the skillet, these pancakes boast a delightful contrast between their crispy exterior and moist, flavorful interior. Pair them with a dollop of sour cream or a vibrant herb salad for a meal that’s as visually appealing as it is delicious.

Zucchini and Rice Curry

Zucchini and Rice Curry is a harmonious blend of tender zucchini and aromatic spices, simmered to perfection with fluffy rice, offering a comforting yet sophisticated dish that’s as nourishing as it is flavorful.

Ingredients

• Zucchini – 2 cups, diced
• Basmati rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes to ensure fluffy grains.
2. Heat vegetable oil in a large pot over medium heat, adding the diced zucchini to sauté for 5 minutes until slightly softened.
3. Drain the rice and add it to the pot with the zucchini, stirring gently to coat the grains with oil for 1 minute.
4. Pour in the coconut milk and 1 cup of water, then stir in the curry powder and salt, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let the curry simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid.
6. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together beautifully.

Serve this Zucchini and Rice Curry garnished with fresh cilantro or a squeeze of lime for an extra zing. The dish boasts a creamy texture with the rice perfectly absorbing the rich coconut and spice flavors, making it a versatile meal that pairs wonderfully with a crisp salad or warm naan bread.

Zucchini Rice Gratin

Mastering the art of comfort food with a twist, this Zucchini Rice Gratin combines the humble zucchini with creamy rice under a golden, cheesy crust, offering a dish that’s as nourishing as it is indulgent.

Ingredients

• Zucchini – 2 cups, sliced
• Cooked rice – 2 cups
• Heavy cream – 1 cup
• Grated Parmesan cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until it’s just beginning to foam.
3. Add the sliced zucchini to the skillet, seasoning with salt and black pepper, and sauté for 5 minutes until slightly softened.
4. Tip: Avoid overcrowding the skillet to ensure each zucchini slice gets perfectly sautéed.
5. Stir in the cooked rice and heavy cream, mixing gently to combine all ingredients evenly.
6. Transfer the mixture to a greased baking dish, spreading it out into an even layer.
7. Sprinkle the grated Parmesan cheese evenly over the top for a crispy, golden crust.
8. Tip: For an extra crispy top, broil the gratin for the last 2 minutes of baking.
9. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
10. Tip: Let the gratin rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in texture and flavor, this Zucchini Rice Gratin emerges from the oven with a creamy interior and a crusty top. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone dish that celebrates the simplicity of its ingredients.

Zucchini and Rice Stuffed Squash

Gracefully blending the earthy sweetness of zucchini with the comforting heartiness of rice, this stuffed squash recipe is a celebration of summer’s bounty, offering a dish that’s as nourishing as it is visually stunning.

Ingredients

• Zucchini – 2 cups, diced
• Rice – 1 cup, cooked
• Squash – 4 medium
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the squash evenly.
2. Cut the tops off the squash and scoop out the seeds and pulp, creating a hollow cavity for the stuffing. Tip: A melon baller works wonders for this step, ensuring clean edges.
3. Heat olive oil in a skillet over medium heat, then add the diced zucchini, cooking until just tender, about 5 minutes. Season with salt and black pepper.
4. Combine the cooked zucchini with the rice, mixing gently to avoid breaking the rice grains. Tip: For an extra flavor boost, consider toasting the rice before cooking it.
5. Stuff each squash with the zucchini and rice mixture, packing it lightly to allow for expansion during baking.
6. Place the stuffed squash in a baking dish and bake for 25-30 minutes, or until the squash is tender when pierced with a fork. Tip: Covering the dish with foil for the first 20 minutes prevents the tops from browning too quickly.

Succulent and satisfying, the baked squash yields easily to the fork, revealing a fragrant, flavorful filling. Serve atop a drizzle of herb-infused oil for an elegant presentation that highlights the dish’s rustic charm.

Zucchini Rice with Mushrooms

Kaleidoscopic in its simplicity and depth of flavor, this Zucchini Rice with Mushrooms dish marries the earthy tones of mushrooms with the fresh, light crispness of zucchini, creating a harmonious blend that’s both nourishing and indulgent.

Ingredients

• Zucchini – 2 cups, diced
• Mushrooms – 1 cup, sliced
• Rice – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable broth – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 30 seconds, until fragrant, being careful not to burn.
3. Add sliced mushrooms to the skillet, cooking for 5 minutes until they begin to soften and release their moisture.
4. Stir in diced zucchini, cooking for an additional 3 minutes until slightly tender.
5. Tip: For enhanced flavor, let the vegetables sit undisturbed for a minute to caramelize slightly before stirring.
6. Add rice to the skillet, stirring to coat with the oil and vegetable mixture.
7. Pour in vegetable broth, season with salt and black pepper, and bring to a boil.
8. Reduce heat to low (200°F), cover, and simmer for 18 minutes, or until the rice is tender and liquid is absorbed.
9. Tip: Resist the urge to stir the rice while simmering to prevent it from becoming mushy.
10. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and flavors to meld.
11. Tip: Fluff the rice with a fork before serving to separate the grains and incorporate the vegetables evenly.

Exquisitely balanced, this dish offers a delightful contrast between the tender rice and the slight crunch of zucchini, with the mushrooms adding a umami-rich depth. Serve it as a standalone meal or alongside grilled chicken for a more substantial option.

Zucchini and Rice Mexican Style

Merging the humble zucchini with the hearty essence of rice, this Mexican-style dish brings a vibrant twist to your table, blending simplicity with a burst of flavor that’s both comforting and elegantly satisfying.

Ingredients

• Zucchini – 2 cups, diced
• White rice – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
3. Stir in diced zucchini and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Add white rice, cumin, and salt to the skillet, stirring to coat the rice evenly with the oil and spices.
5. Pour in water, bring to a boil, then reduce heat to low (200°F), cover, and simmer for 18 minutes.
6. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
7. Fluff the rice with a fork before serving to ensure a light and fluffy texture.

The dish presents a delightful contrast of textures, with the tender zucchini melting into the fluffy rice, while the cumin adds a warm, earthy note. Serve it alongside grilled chicken or as a standalone vegetarian delight, garnished with fresh cilantro for an extra pop of color and flavor.

Zucchini Rice with Feta and Olives

On a warm summer evening, nothing complements the golden hues of sunset quite like a plate of zucchini rice, its delicate flavors elevated by the briny pop of olives and the creamy tang of feta. This dish is a testament to the beauty of simplicity, where each ingredient shines in harmonious balance.

Ingredients

• Zucchini – 2 cups, grated
• Rice – 1 cup
• Feta cheese – ½ cup, crumbled
• Olives – ¼ cup, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch, ensuring fluffy grains.
2. In a medium saucepan, heat 2 tbsp of olive oil over medium heat. Add the grated zucchini and sauté for 3 minutes, or until slightly softened.
3. Add the rinsed rice to the saucepan with the zucchini, stirring to coat the grains in oil, which enhances their nutty flavor.
4. Pour in 2 cups of water and add ½ tsp of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become even fluffier.
6. Gently fold in ½ cup of crumbled feta cheese and ¼ cup of sliced olives, being careful not to overmix to maintain the integrity of the ingredients.

Zucchini rice with feta and olives offers a delightful contrast of textures, from the tender grains to the creamy cheese and firm olives. Serve it as a standalone dish or alongside grilled fish for a meal that sings of summer.

Zucchini and Rice Risotto

Elegantly simple yet profoundly satisfying, this Zucchini and Rice Risotto combines the earthy sweetness of zucchini with the creamy richness of Arborio rice, creating a dish that’s as nourishing as it is delightful.

Ingredients

• Arborio rice – 1 cup
• Zucchini – 2 medium, diced
• Vegetable broth – 4 cups
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until it simmers, then reduce the heat to low to keep warm.
2. In a large skillet, melt 1 tbsp of butter over medium heat. Add the diced zucchini and sauté for 5 minutes, or until slightly softened. Remove from the skillet and set aside.
3. In the same skillet, melt the remaining 1 tbsp of butter. Add the Arborio rice and stir to coat the grains in butter, toasting for 2 minutes until slightly translucent.
4. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly. Wait until each ladle of broth is fully absorbed before adding the next. This process should take about 18-20 minutes.
5. Halfway through adding the broth, stir the sautéed zucchini back into the skillet with the rice.
6. Once all the broth has been absorbed and the rice is creamy yet al dente, remove the skillet from the heat. Stir in the grated Parmesan cheese and salt.
7. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Finished with a velvety texture and a harmonious blend of flavors, this risotto shines when served with a sprinkle of extra Parmesan and a drizzle of high-quality olive oil. For a touch of color and freshness, garnish with thinly sliced zucchini ribbons or a handful of microgreens.

Zucchini Rice with Sun-Dried Tomatoes

Yielded by the summer’s bounty, this dish marries the subtle earthiness of zucchini with the tangy depth of sun-dried tomatoes, creating a harmonious blend that’s both nourishing and indulgent.

Ingredients

• Zucchini – 2 cups, grated
• Sun-dried tomatoes – ½ cup, chopped
• Basmati rice – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in grated zucchini and chopped sun-dried tomatoes, cooking until the zucchini softens, about 5 minutes.
4. Add basmati rice to the skillet, stirring to coat the grains with the oil and vegetable mixture.
5. Pour in vegetable broth, season with salt and black pepper, and bring to a boil.
6. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice with a fork before serving to separate the grains and distribute the zucchini and tomatoes evenly.

Lusciously tender with a slight bite, the rice absorbs the vibrant flavors of the zucchini and sun-dried tomatoes, offering a dish that’s as visually appealing as it is delicious. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone vegetarian delight.

Conclusion

We hope this roundup of 18 delicious zucchini and rice recipes inspires your next meal! Whether you’re looking for a quick weeknight dinner or a dish to impress, there’s something here for every occasion. Don’t forget to try out your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!