Zucchini Rice — Damn Delicious

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Zucchini Rice

A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

With zucchini season in full throttle, this side dish needs to be made stat.

It doesn’t even really need to be a side.

You can have this for dinner.

I already had two bowls of this.

And I’m just about to get my third.

Yes, it’s just that good. And you can add more veggies to your liking.

It can also work as breakfast – just throw in a fried egg on top and you’re set. See, it’s not only incredibly versatile but it’s also fitting for every single meal. Done.

Zucchini Rice

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

Ingredients:

  • 1 1/2 cups uncooked rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tablespoons unsalted butter
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.
  3. Fluff rice with a fork; season with salt and pepper, to taste.
  4. Serve immediately.

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85 comments

HI
THANK YOU for recipe
just a question
did you cook zucchini?

No, the zucchini does not need to be cooked prior to using.

Can this be made with brown rice?

I was just thinking of supplementing the white rice for brown

Thank you for all the great recipes!

Just a question for this recipe:where did you use the butter for??

Greetings from the Netherlands

Sammie, the butter is added with the rest of the ingredients:

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Simple question, I realize, but since I’m not a huge fan of cilantro, what would you suggest I substitute–parsley perhaps?

Yes, parsley would be a great substitute!

I am so glad I found you. Your recipes are inviting, easy and delicious. thanks, joyce

I could eat three bowls of this! Great way to use up zucchini!

Did you grill the corn?

Kathy, I have made this using both frozen roasted corn and canned but I actually prefer the latter since it requires less cooking time to heat through.

Oh YUM. This looks fresh and delicious! I am all about taking advantage of the zucchini all summer long so this will be added to my meal plans!

Thank you for this lovely recipe! What did you use to shred the zucchini?
Thanks,
Shari

I used a cheese grater – works amazing!

Thank you for making cooking more enjoyable. My guys are diabetic, so I cook throughout the day. On days when I just don’t seem to know what else I can make, I turn to your web site and always find a delicious recipe. And your recipes are healthy! Keep up the great work you are providing to the cooking challenged days in our lives.
David

OPPS! I should have signed my name. I usually use my husband’s name.
Thank you,
Marlene Amesquita

My, this looks delicious. I could eat three bowls of this rice dish too.

I am so making this! Looks awesome! 🙂

This looks so-oo good! I can’t wait to try it.

Any plans for a cookbook? I have pinned just about every recipe I receive. My cup runneth over. I would love to buy your cookbook with the recipes all in one place. I sent your website to my three daughters and dil and they too love them. Thanks for all the good food!

Thank you for sharing, Jeanne! A cookbook is actually in the works right now, scheduled to be published Fall 2016.

Excellent, congratulations and looking so forward to the book.

so excited to get your cookbook when it comes out!! Congrats

The zucchini from my garden are much (much!) larger than those at the grocey. I’m sure I could eyeball an appropriate amount, but about how many cups of shredded zucchini did you use? Looks lovely! I will be making this soon!

There is roughly 1 cup shredded zucchini per zucchini, but you can really adjust the amounts as needed.

Just out of curiosity, do you grow your own herbs there? Every time, i try to grow cilantro, it dies. every other herb i grow does nicely, though. =)

I tried to grow my own plants but I can’t seem to keep them alive!

I have difficulty in growing Cilantro too.

I’m making this tonight as a side for my grilled chicken,can I add Serrano chiles to it or do you think it will be too hot,spicy?

Serrano chiles would be a great addition, but it really depends on your spice tolerance.

Another great recipe! I have made around twenty or so of your recipes and each one is absolutely delicious! Keep these awesome recipes coming!

Can this dish be served cold or just hot? I like to find summer sides that are cold.
Erica
BTW, love your blog!

I recommend serving this hot or at room temperature.

Should I cut the seeds out of the zucchini? A friend told me to always remove the seeds when cooking?

I do not cut out the seeds but as always, it is best to do what you are most comfortable with.

Looks like another winner! Side or a main dish with a protein of your choice and you’re all set to go. Question: do you prefer canned corn to frozen, or do you just use want’s on hand? Just curious. Thanks.

I have made this using both frozen and canned but I actually prefer the latter since it requires less cooking time to heat through.

Is there a specific type of rice you would recommend, long grain vs. short, fragrant, e.g. jasmine or is there no difference?

Sounds delicious and versatile. Thank you again for making meal time less of a chore.

I personally love basmati but it really depends on personal preference and/or what you have on hand.

Made this tonight along with grilled shrimp and it was an amazing success! So easy and so delicious! We loved it.
Thanks.

Totally agree with Laura. You have really inspired me to try such a variety of dishes. I made the zucchini rice today. It was very tasty. I will definitely be making it again. I check out your website at least 3-4 times a week looking for innovative yet simple and tasty recipes. Keep up the great work. Your photos are awesome too. Thanks.

I really enjoy your recipes, keep them coming =^-^=

This is a brilliant way to make zucchini! It looks so good!

I have made so many of your recipes that I have lost count. I can say this – every single one has been amazing. Thank you for sharing. You are a wizard in the kitchen!

This would also be a wonderful vegetarian meal by substituting quinoa for the rice….( for more protein ) … I love your recipes…

Hi Chungah, I just made this and it’s delicious. The kids loved it too. I also love that the recipe is versatile. I could use broccoli, squash and other veggies; it’s a win-win. Keep sharing such healthy and nutritious recipes.

I do not use rice often. Is this quick rice or normal kind? any time I have made normal rice takes at least an hour to be ready? Or did you not include the cook time of the rice in the meal?

You can use any kind of rice that you prefer, whether it’s the quick kind, basmati, wild, or brown rice.

at what point do you freeze the meals? before cooking?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

This zucchini rice of yours is so perfect. Where else can i find a breakfast and dinner recipe at the same time? You are genius! I love this idea.

Wow! that looks much healthier also it takes sufficient time for preparation. I will sure give it a try

Made this with quinoa instead of rice and it was amazing. I have never made a recipe from your site that wasn’t amazing. Thanks for all the damn delicious recipes.

I made this pretty much as written using jasmine rice and frozen corn (because that is what I had.) It was lovely! Thank you for the recipe!

thoughts on using cauliflower rice?

Sounds like a great idea!

Would this freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

A little bland. I would use more lime and add something like crushed chillies for more kick.

Yes, absolutely! Please feel free to add more lime juice or other spices as needed to suit your preferences. Isn’t that the beauty of home cooking? 🙂

Looking forward to making again tonight as a side to a tangy brisket!

I added some lime zest to my recipe last night. Since zucchini is on my list of food I should not eat much of, I peeled the zucchini skin off and also I used only one zucchini instead of two. You are right, this is the joy and beauty of home cooking!!

Thanks so much for this recipe! I am so excited to try it. It will definitely be basmati rice, since that is all we eat at our house. I think I am going to team it up with my cuban style pork roast this upcoming weekend. It should marry nicely with the orange, lime and cilantro of the pork. Since my husband and I have a very serious love affair going with spicy food, I will be adding some red pepper flakes and perhaps some diced fresh jalapeños. I have made several recipes from your site…and they are always as promised, Damn Delicious!

What a beauty cook.So nice look.It make me feel hungry.

Wow just made this!! So good!! I made a side of white rice to put some juice on! Delicious!!

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