Zucchini Rice Pilaf
Transform your weeknight dinners with this vibrant and wholesome Zucchini Rice Pilaf, a perfect blend of fresh vegetables, zesty citrus, and aromatic herbs. This one-pan dish starts with sautéed zucchini and onion, infused with garlic for a savory base, and combines it with fluffy long-grain white rice simmered in vegetable broth for maximum flavor. The final touch of fresh parsley, lemon juice, and zest brightens each bite, making it an irresistibly light yet satisfying side dish or vegetarian main. Ready in just 40 minutes, this recipe is ideal for busy nights or as a crowd-pleasing addition to your next family gathering. Naturally gluten-free and bursting with fresh, garden-inspired flavors, Zucchini Rice Pilaf is sure to become a staple in your cooking repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Heat the olive oil and butter in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini to the pan and sauté for 5 minutes, stirring frequently, until the zucchini begins to soften and lightly brown.
Stir in the rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
Pour in the vegetable broth, and season with salt and black pepper. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, then stir in the chopped parsley, lemon juice, and lemon zest.
Serve warm, garnished with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 20.2 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
