Zucchini rice is a quick and easy side dish that’s perfect during the transition from summer to fall when zucchini is abundant, but you’re starting to crave heartier foods. It’s creamy and cheesy without being too heavy, and it pairs well with any protein.
This Is Hands Down the Tastiest Way to Sneak in Veggies
If you’re looking for an easy way to sneak more veggies onto your plate, this zucchini rice is a delicious option.
It’s rich and satisfying without feeling heavy, thanks to half and half stirred into rice along with a full cup of shredded zucchini. Parmesan adds a savory, nutty bite and just enough saltiness to make every forkful irresistible.
I love recipes that make getting an extra serving of vegetables feel completely effortless, and this one delivers. The zucchini cooks right into the rice, adding color, moisture, and nutrients. It’s the kind of side that pairs easily with everything from grilled chicken to salmon.
Best of all, it comes together with minimal fuss, making it an easy upgrade from plain white rice.
Enjoy!
PS. Looking for more ways to flavor your rice? We also love this cilantro lime rice and fragrant coconut rice.
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Rice — This recipe works best with a long grain white rice. I prefer Jasmine rice, which is super tender and beautifully fragrant after being steamed, but basmati also works.
- Garlic — Use just 1 clove so you add flavor but don’t overpower the rice.
- Kosher salt — Yes, you need to salt your rice! Well seasoned side dishes taste the best.
- Zucchini — There’s no need to peel the zucchini before shredding with a hand grater or small-hole box grater. Slimmer zucchini will be firmer with fewer seeds, while larger zucchini have more seeds and are more moist.
- Butter — A bit of buttery richness sweetens the pot.
- Parmesan cheese — Freshly grated Parm will melt seamlessly into the rice without clumping.
- Freshly ground black pepper — freshly ground, always.
Always rinse your rice before cooking. Thoroughly rinse then drain the rice in cold water two or three times, giving it a good swish with your hand when submerged to rid it of the grain’s glutinous coating. You’re good to go when the water is mostly clear.
How to Make Zucchini Rice
- Rinse the rice then cook with the aromatics. Add the rice to boiling water, stir, then reduce to a simmer. Cover and cook on low for 15 minutes.
- Shred the zucchini then add to the rice after cooking. I use a hand grater for finer zucchini pieces. The fine zucchini cooks as it steams in the hot rice with butter and Parmesan cheese adding a delicious savory bite.
Main Dishes to Serve with This Side Dish
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Zucchini Rice Recipe
Ingredients
- 1 cup white rice , jasmine or other long grain rice
- 1 ½ cups water
- 1 garlic clove , pressed or grated
- 1 teaspoon kosher salt
- 1 cup shredded zucchini
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
Instructions
- Rinse the rice then cook. Add 1 cup white rice to a medium saucepan. Under cool water, rinse, swish with your fingers, and drain 3 times. Add 1 ½ cups water to the rice with 1 garlic clove, and 1 teaspoon kosher salt. Bring to a boil, reduce to a low, and cover with a lid. Cook for 15 minutes or until the water has evaporated, and fluff with a fork.
- Add the zucchini and cheese. Grate 1 cup shredded zucchini then add to the rice with 2 tablespoons butter Cover and let sit for 5 minutes. Stir in ½ cup freshly grated Parmesan cheese and ½ teaspoon freshly ground black pepper. Add more butter or salt to taste.
Nutrition
More Zucchini Side Dishes
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