Quick Weeknight Zucchini Rice (Print)
Comforting casserole of zucchini, brown rice, tomatoes, and cheddar – a quick, satisfying weeknight dinner.
# What You'll Need:
01 -
1 1/2 cups cooked brown rice
02 -
2 tablespoons avocado oil
03 -
1 1/2 pounds cubed zucchini
04 -
1 cup sliced green onions
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1 minced garlic clove
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1 1/4 teaspoons garlic salt
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1/2 teaspoon dried basil
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1/2 teaspoon paprika, Hungarian or smoked
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1/2 teaspoon dried oregano
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1 1/2 cups chopped tomatoes
11 -
1 cup shredded Daiya cheddar-style cheese, divided
# How to Make It:
01 -
Wash and cube the zucchini, slice the green onions, and mince the garlic clove. Set aside.
02 -
Heat avocado oil in a large skillet over medium heat. Add cubed zucchini and cook for 5-7 minutes until tender.
03 -
Stir in garlic, garlic salt, dried basil, paprika, and oregano. Mix well to evenly coat the vegetables.
04 -
Add the cooked brown rice to the skillet and stir to combine. Cook for 3-4 minutes until warmed through.
05 -
Stir in chopped tomatoes and half of the shredded Daiya cheddar-style cheese. Mix until well incorporated and the cheese begins to melt.
06 -
Transfer the mixture to a greased baking dish. Sprinkle remaining shredded cheese over the top and bake in a preheated oven at 180°C (350°F) for 20 minutes.
07 -
Remove from the oven and let cool for 5 minutes. Serve warm as a main dish or side.