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Zucchini Rice Skillet: Easy One-Pan Recipe for a Quick Dinner

Zucchini Rice Skillet: Easy One-Pan Recipe for a Quick Dinner
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Ingredients

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  • 2 medium zucchini, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup long-grain rice, uncooked
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Instructions:

Instructions

  1. Prepare your vegetables: dice zucchini, chop onion, mince garlic, and dice bell pepper.
  2. In a large skillet over medium heat, warm olive oil. Add onion and sauté until softened (5–7 minutes). Then add garlic and bell pepper; cook until fragrant (2–3 minutes).
  3. Stir in uncooked rice to coat with oil; toast for about 1 minute while stirring.
  4. Add undrained diced tomatoes and vegetable broth along with oregano, basil, red pepper flakes (if using), salt, and pepper.
  5. Bring to a boil then reduce heat to low. Cover and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
  6. Gently stir in diced zucchini; cover again and simmer for another 5–7 minutes until zucchini is tender-crisp.
  7. Remove from heat; stir in grated Parmesan cheese until melted.
  8. Let rest for 5 minutes before serving and garnish with fresh parsley.
  9. Helpful Notes:

Nutrition

Find it online: https://simplefoodplan.com/zucchini-rice-skillet-easy-one-pan-recipe-for-a-quick-dinner/