111 zucchini rice recipes

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Crispy oven-baked tofu tossed with stir-fried broccoli, asparagus, bok choy, snow peas, and bell peppers in sesame-ginger sauce. Plant-based vegan main that beats takeout.

A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.

One-skillet smoked sausage dinner with carrots, zucchini, stewed tomatoes, mushrooms, and minute rice seasoned with basil and thyme. From stovetop to table in 30 minutes.

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.

Basil chicken with zucchini and tomatoes pan-tossed in garlic and a splash of vinegar. A lean, garden-fresh weeknight skillet built on chicken breast and dried basil, served over rice or pasta in 30 minutes.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

A quick chicken risotto with tender zucchini, scallions, and pimentos stirred into seasoned rice and finished with melted cheese. Simple comfort food for busy nights.