Zucchini Rice ~

A simple and flavorful side dish featuring creamy rice and fresh garden zucchini, perfect for late summer!

Serve with Grilled BBQ Tofu or Herb Roasted Butternut Squash.

Table of Contents

Cheesy Zucchini Rice

As the late summer harvest comes in, this recipe is a great way to enjoy the season’s bounty.

This easy recipe is a seasonal favorite in my kitchen because it’s easy to make and full of fresh, summery flavors. With just a few simple ingredients, you can create a warm, comforting, and quick side dish that pairs well with almost any main course. The fresh zucchini brings a lightness to the dish, while the Parmesan adds a cheesy richness that makes it truly satisfying.

Ingredients for Zucchini Rice

You will need the following:

3 tablespoons butter, divided
1/4 cup yellow onion
1 cup long grain white rice
1 teaspoon garlic, minced
2 cups chicken-style broth
2 cups zucchini, shredded
3/4 cup Parmesan cheese, shredded
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon ground black pepper

Ingredient Notes

Butter: Adds richness to the dish. For a lighter option, you can substitute with olive oil or vegetable oil, though the flavor may be less rich.
Yellow Onion: Provides a sweet, mild flavor base.
Long Grain White Rice: Ideal for this pilaf as it cooks up fluffy and absorbs the flavors well. Brown rice or wild rice can be used, though cooking time may vary.
Garlic: Adds a subtle, aromatic depth to the rice.
Chicken-Style Broth: I use Better Than Boullon No-Chicken Base to make a vegan chicken broth. You can also use vegetable broth but may need to add seasoning to taste.
Zucchini: Freshly shredded zucchini adds moisture and a slight sweetness to the dish. I use a box grater for this.
Parmesan Cheese: Melts into the rice for a cheesy, creamy texture.
Fresh Thyme Leaves: Offers a hint of herbal brightness. If fresh isn’t available, use 1 teaspoon of dried thyme leaves.

How to Make Zucchini Rice

STEP ONE: Sauté the Aromatics. Set a medium saucepan over medium-high heat and melt 1 tablespoon of butter. Add the onion and cook for about 2 minutes until softened. Stir in the uncooked long grain rice and garlic, cooking for another 2 minutes until the rice is lightly toasted and fragrant.

STEP TWO: Cook the Rice. Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes until the rice is fully cooked. Once done, remove from heat and let it rest, covered, for 10 minutes to allow the rice to firm up and absorb any remaining liquid.

STEP THREE: Add the Final Ingredients. Gently fold in the remaining 2 tablespoons of butter, shredded zucchini, Parmesan cheese, thyme, and black pepper. Adjust seasoning to taste and serve warm.

Make-Ahead Instructions

For easy meal prep, cook the rice ahead of time and store it separately from the shredded zucchini. When ready to serve, reheat the rice and mix in the zucchini and cheese.

Storage

Store any leftovers in an airtight container in the refrigerator. This pilaf makes a great next-day lunch or side dish.

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Zucchini Rice

A simple and flavorful side dish featuring creamy rice and fresh garden zucchini, perfect for late summer!

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Course: Side Dish

Cuisine: American, Italian

Keyword: rice, summer, vegan, vegertarian, zucchini

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 274kcal

Author: Holly Gray

Ingredients

3 tablespoons butter divided
1/4 cup yellow onion
1 cup long grain white rice
1 teaspoon garlic minced
2 cups chicken-style broth
2 cups zucchini shredded
3/4 cup Parmesan cheese shredded
1 tablespoon fresh thyme leaves chopped
1/4 teaspoon ground black pepper

Instructions

Set a medium saucepan over medium-high heat and melt 1 tablespoon of butter. Add the onion and cook for about 2 minutes until softened. Stir in the uncooked long grain rice and garlic, cooking for another 2 minutes until the rice is lightly toasted and fragrant.
Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes until the rice is fully cooked. Once done, remove from heat and let it rest, covered, for 10 minutes to allow the rice to firm up and absorb any remaining liquid.
Gently fold in the remaining 2 tablespoons of butter, shredded zucchini, Parmesan cheese, thyme, and black pepper. Adjust seasoning to taste and serve warm.

Nutrition

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