Get ready to fall in love with the ultimate comfort food duo: zucchini and rice! These two ingredients may seem like an unlikely pair, but trust us, they’re a match made in heaven. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for your next dinner party, we’ve got you covered. In this article, we’ll be exploring 18 mouth-watering zucchini and rice recipes that are sure to become staples in your kitchen.
From classic casserole-style dishes to innovative twists like stuffed peppers and curry with coconut milk, our collection of recipes has something for every palate and occasion. So go ahead, get creative, and let the taste buds do the rest! In this article, we’ll be highlighting some of our favorite zucchini and rice recipes that are sure to become new favorites.
Cheesy Zucchini and Rice Casserole
A delicious and comforting casserole perfect for a weeknight dinner or a special occasion, this Cheesy Zucchini and Rice Casserole is sure to please. The combination of tender zucchini, flavorful rice, and melted cheese is a match made in heaven.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups cooked white rice
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the zucchini in butter until tender.
3. In a separate bowl, combine cooked rice, milk, and thyme. Stir well.
4. Add the cooked zucchini mixture to the rice mixture and stir until combined.
5. Transfer the mixture to a 9×13-inch baking dish and top with grated cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mediterranean Stuffed Zucchini with Rice
Ingredients:
• 4 medium zucchinis
• 1 cup cooked white rice
• 1/2 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Paprika, cumin, and oregano for added Mediterranean flair
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together cooked rice, parsley, feta cheese (if using), olive oil, garlic, lemon juice, salt, pepper, paprika, cumin, and oregano.
4. Stuff each zucchini with the rice mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Zucchini and Rice Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the savory flavors of zucchini, rice, and cheese for a delicious and healthy meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 medium zucchini, diced
– 2 cups cooked white rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high heat. Add zucchini and cook until tender, about 5 minutes.
4. Stir in cooked rice, cheese, parsley, salt, pepper, and paprika (if using).
5. Stuff each pepper with the zucchini-rice mixture, filling to the top.
6. Place peppers on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
One-Pot Zucchini Rice Pilaf
A flavorful and nutritious one-pot meal that combines the freshness of zucchini with the comfort of a pilaf.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups uncooked white rice
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced zucchini and cook until tender, about 5 minutes.
4. Add the garlic, oregano, salt, and pepper. Cook for an additional minute.
5. Stir in the uncooked rice and water or broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Lemon Garlic Zucchini and Rice Bowl
This refreshing bowl combines the sweetness of zucchini with the brightness of lemon and the savory flavor of garlic, all on a bed of fluffy rice. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 medium zucchini, sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 cup cooked white rice
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté until fragrant (30 seconds).
3. Add the zucchini slices and cook until tender (4-5 minutes).
4. Stir in lemon juice and season with salt and pepper.
5. Serve the zucchini mixture over cooked rice.
Cooking Time: 15 minutes
Zucchini and Rice Soup with Herbs
This refreshing soup is a perfect way to enjoy the flavors of summer. With its creamy texture, subtle sweetness from zucchini, and savory notes from herbs, it’s a delightful addition to any meal.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup uncooked white rice
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried parsley
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, zucchini, rice, vegetable broth, basil, and parsley. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked and the soup has thickened slightly.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Zucchini and Rice Stir-Fry
This recipe combines the sweetness of zucchini with the heat of chili flakes, all wrapped up in a flavorful rice dish.
Ingredients:
– 1 medium zucchini, sliced into thin strips
– 2 cups cooked white or brown rice
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the zucchini strips; cook for an additional 4-5 minutes, stirring occasionally.
4. Stir in the cooked rice, chili flakes, salt, and pepper.
5. Cook for 1-2 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning as needed.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Zucchini and Rice Stuffed Tomatoes
Tomatoes are at their peak sweetness during the summer months, making them a perfect vessel for savory fillings. This recipe combines the flavors of zucchini, rice, and herbs to create a deliciously healthy dish that’s sure to please.
Ingredients:
– 4 large tomatoes
– 1 medium zucchini, finely chopped
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out some of the insides.
3. In a bowl, combine chopped zucchini, cooked rice, olive oil, onion, garlic, oregano, salt, and pepper.
4. Stuff each tomato with the zucchini-rice mixture, dividing it evenly among the four tomatoes.
5. Top each tomato with Parmesan cheese (if using).
6. Place the stuffed tomatoes on a baking sheet and bake for 30-40 minutes or until the filling is heated through and the tomatoes are tender.
Cooking Time: 30-40 minutes
Creamy Zucchini and Rice Risotto
This creamy risotto recipe combines the flavors of zucchini, garlic, and Parmesan cheese with Arborio rice for a comforting and satisfying side dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium zucchini, diced
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the diced zucchini and cook until tender, about 5 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the minced garlic and grated Parmesan cheese.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Greek-Style Zucchini and Rice Bake
This hearty and flavorful casserole combines fresh zucchini with savory rice, feta cheese, and Mediterranean spices for a delightful one-pot meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups cooked white rice
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the sliced zucchini and cook until tender, about 5 minutes.
4. In a separate bowl, combine cooked rice, crumbled feta cheese, oregano, paprika, salt, and pepper.
5. Transfer the skillet mixture to a 9×13-inch baking dish. Top with the rice mixture and sprinkle with Parmesan cheese.
6. Bake for 25-30 minutes or until the casserole is golden brown.
Cooking Time: 25-30 minutes
Zucchini and Rice Fritters with Yogurt Dip
Savor the flavors of summer with these crispy and delicious zucchini and rice fritters, served with a refreshing yogurt dip. Perfect for a light and healthy snack or appetizer.
Ingredients:
– 1 medium zucchini, grated
– 1 cup cooked white rice
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– For the yogurt dip:
+ 1 cup plain Greek yogurt
+ 1 tablespoon lemon juice
+ 1 minced garlic clove
+ Salt and pepper to taste
Instructions:
1. In a bowl, combine grated zucchini, cooked rice, flour, salt, and pepper.
2. Add the beaten egg and mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the zucchini mixture into the oil and flatten slightly.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain fritters on paper towels. Serve warm with yogurt dip.
Cooking Time: About 15-20 minutes total.
Zucchini and Rice Stuffed Eggplant
A flavorful and healthy twist on traditional stuffed eggplants, this recipe combines the richness of roasted eggplant with the freshness of zucchini and the comfort of fluffy rice.
Ingredients:
– 2 large eggplants
– 1 medium zucchini, grated
– 1 cup cooked white rice
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine the grated zucchini, cooked rice, Parmesan cheese, salt, and pepper. Mix well.
4. Stuff each eggplant half with the zucchini-rice mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and roast for 30-35 minutes, or until the eggplants are tender.
Cooking Time: 30-35 minutes
Mexican Zucchini and Rice Skillet
This flavorful skillet dish combines the freshness of zucchini with the warmth of Mexican spices and savory rice, making it a perfect one-pot meal for any occasion. With minimal prep work and quick cooking time, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups cooked white rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchini and cook until tender, about 5 minutes.
5. Stir in the cooked rice, cumin, paprika, salt, and pepper.
6. If using cheese, sprinkle on top and cover skillet to melt.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Rice Salad with Feta
A refreshing summer salad that combines the flavors of zucchini, rice, feta cheese, and fresh herbs.
Ingredients:
– 1 medium zucchini, diced
– 1 cup cooked white rice (cooled)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced zucchini and cooked rice.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the zucchini-rice mixture and toss to coat.
4. Sprinkle the crumbled feta cheese and chopped parsley over the top of the salad.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes (including preparation time)
Zucchini and Rice Stuffed Chicken Breast
Elevate your chicken game with this flavorful and moist recipe that combines tender chicken breast with the sweetness of zucchini and the comfort of rice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium zucchini, finely chopped
– 1 cup cooked white rice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded mozzarella cheese for added indulgence
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped zucchini, cooked rice, garlic, and a pinch of salt.
3. Lay chicken breasts flat and create a horizontal incision to stuff each breast with the zucchini mixture.
4. Drizzle olive oil over the stuffed chicken and season with pepper.
5. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. Optional: Top with shredded mozzarella cheese and return to oven for an additional 2-3 minutes.
Cooking Time: 25-30 minutes
Zucchini and Rice Gratin with Parmesan
This satisfying side dish combines tender zucchini, flavorful rice, and melted Parmesan cheese for a comforting twist on classic gratin. Perfect for accompanying roasted meats or as a main event.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup cooked white rice (cooled)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the zucchini, onion, and garlic; cook until tender, about 5 minutes.
3. In a greased 9×13-inch baking dish, combine cooked rice, zucchini mixture, and Parmesan cheese. Season with salt and pepper to taste.
4. Bake for 25-30 minutes or until the top is golden brown and the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Rice Pancakes with Herbs
These flavorful pancakes are a great way to enjoy the taste of summer zucchini, combined with the nuttiness of cooked rice and fresh herbs. Perfect as a snack or side dish.
Ingredients:
– 1 cup cooked white rice
– 1 medium zucchini, grated
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 eggs
Instructions:
1. In a bowl, combine cooked rice, grated zucchini, olive oil, chopped onion, minced garlic, parsley, and basil.
2. Beat in the eggs until well combined.
3. Season with salt and pepper to taste.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop tablespoonfuls of the batter onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 10-12 minutes per batch (depending on size).
Zucchini and Rice Curry with Coconut Milk
This flavorful curry recipe combines tender zucchini, fluffy rice, and the richness of coconut milk, making it a perfect vegetarian dish for any occasion. The result is a creamy, aromatic curry that’s both healthy and delicious.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups cooked white rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion, garlic, and ginger; cook until softened, 3-4 minutes.
3. Add zucchini, cumin, curry powder; cook until zucchini is tender, about 5 minutes.
4. Stir in coconut milk and cooked rice; season with salt and pepper to taste.
5. Simmer for an additional 2-3 minutes or until the flavors have melded together.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Summary
Discover a variety of delicious zucchini and rice recipes to suit every occasion! From comforting casseroles and risottos to flavorful stir-fries and soups, there’s something for everyone. Try the Cheesy Zucchini and Rice Casserole for a family dinner, or go Mediterranean with Stuffed Zucchini and Rice. For a light lunch, opt for the Lemon Garlic Zucchini and Rice Bowl, while the Spicy Zucchini and Rice Stir-Fry is perfect for a quick weeknight meal. With these 18 recipes, you’ll never get bored of zucchini and rice again!
