If you’re looking to lighten up your meals or reduce your carb intake, this zucchini rice is the perfect place to start. By stirring in shredded zucchini into traditional rice or swapping the rice entirely for cauliflower rice and a medley of herbs and seasonings, you not only create a flavorful, satisfying side dish that’s both healthy and versatile, but also add a light, savory flavor that pairs beautifully with a variety of mains.
According to the USDA, zucchini lowers the overall carb content of a dish and is high in fiber, vitamin C, and antioxidants. If you chill cooked rice before serving, you can boost the resistant-starch content, a form of starch that acts more like fiber, thereby improving gut health and aiding in blood sugar control.
Blend in a touch of garlic, a sprinkle of parmesan, or fresh herbs like basil or dill to elevate the flavor. The zucchini melts into the rice, creating a soft texture and subtle taste that complements everything from grilled chicken to spicy curry. Whether you’re pairing it with grilled salmon or serving it as a base for a veggie bowl, this dish is endlessly adaptable and a great reminder that eating well doesn’t mean sacrificing taste.
Once you try this version, you’ll be inspired to experiment with your own veggie and herb combos—think bell peppers, spinach, or even a hint of lemon zest. It’s a playful, health-conscious way to make your meals more exciting. Don’t be afraid to get creative—after all, cooking should be fun!
Ingredients
1-1/2 cups uncooked rice
3 cups chicken broth
1 Tbsp. extra virgin olive oil
1 onion, chopped
6 cloves garlic, minced
1 tsp. dried oregano
2 zucchini, shredded
2 tsp. fresh lemon juice
2 Tbsp. butter
1/4 cup cilantro, chopped fine
Salt and pepper to taste
Instructions
In a large saucepan, cook the rice in chicken broth. Store the rice in the refrigerator overnight.
Saute onion, garlic and oregano in a skillet until the onions are translucent.
Stir in the zucchini, butter, lemon juice and cilantro and heat until hot.
Remove the rice from the refrigerator. Stir the rice into the vegetable mixture and heat until hot. Season with salt and pepper and fluff with a fork.
If you like this recipe, you may also like the following recipes:
Starch-Resistant Zucchini Rice
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 box grater
- 1 large saucepan
- 1 food storage container or resealable bag
- 1 large spoon or spatula
- 1 skillet
Ingredients
- 1-1/2 cups uncooked rice
- 3 cups chicken broth
- 1 Tbsp. extra virgin olive oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 tsp. dried oregano
- 2 zucchini shredded
- 2 tsp. fresh lemon juice
- 2 Tbsp. butter
- 1/4 cup cilantro chopped fine
- Salt and pepper to taste
Instructions
- In a large sauce pan, cook the rice in chicken broth.
- Store the rice in the refrigerator overnight.
- Saute onion, garlic and oregano in a skillet until the onions are translucent.
- Stir in the zucchini, butter, lemon juice and cilantro and heat until hot.
- Remove the rice from the refrigerator.
- Stir the rice into the vegetable mixture and heat until hot.
- Season with salt and pepper and fluff with a fork.
