Rice With Zucchini Recipes

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

CHEESY ZUCCHINI RICE CASSEROLE

Steps:

• Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

RICE AND ZUCCHINI

Steps:

• Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
• Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
• Remove from the heat, add the coriander and mix well with a fork.

RICE WITH ZUCCHINI

Steps:

• Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
• Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
• Bring to a boil. Cover closely and let simmer 17 minutes.
• Gently stir in the remaining butter and serve.

SPANISH RICE WITH ZUCCHINI

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

CHEESY ZUCCHINI RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
• Bake in preheated oven until set, about 30 minutes.

EASY BROWN RICE WITH PEPPERS AND ZUCCHINI

Steps:

• 1. Prepare the rice according to package directions, using the broth instead of water and salt.
• 2. Once rice is close to done, heat the oil in a large skillet over low heat.
• 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
• 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
• 5. Serve the vegetables over the rice.

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS

Steps:

• Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
• Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
• Remove pan from heat and let stand for 5 minutes.
• Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
• Cover and refrigerate until the rice is well chilled, at least 4 hours.
• Heat 2 T. oil in a large skillet over med-high heat.
• Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
• Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
• Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
• Transfer to a platter, loosely cover and keep at room temperature.
• Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
• Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
• Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
• Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

ZUCCHINI RICE PILAF

Steps:

• In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.