Zucchini Parmesan Rice
25 mineasy3 servingsvegetarian
Ingredients
- Rice300 g, rinsedOn hand
- Zucchini2 medium, dicedOn hand
- Onion1 medium, dicedOn hand
- Garlic3 cloves, mincedOn hand
- Parmesan50 g, gratedOn hand
- Vegetable stock600 mloptional
- Lemon1 medium, zestedoptional
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Steps
- 1
Fry the zucchini in olive oil until golden.
6 min
- 2
Add the onion and garlic to the pan.
1 min
- 3
Soften them for a few minutes.
3 min
- 4
Stir in the rice.
1 min
- 5
Pour in the stock.
1 min
- 6
Cover and simmer until the rice is tender.
12 min
- 7
Stir in the parmesan off the heat.
1 min
Cook’s note. Grate the parmesan fine so it melts in rather than sitting in shreds.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.