Zucchini Rice Recipes Indian

zucchini rice recipes indian

Zucchini is an incredibly versatile vegetable, capable of being used in many dishes. These Indian zucchini rice recipes are easy to make, delicious and packed with nutrition!

To maximize flavor, choose smaller and fresh zucchini. They have softer seeds and are less bitter, so they tend to be sweeter than larger, heavier varieties.

Garlicky Zucchini Rice

Zucchini is the ideal vegetable for spring, with its light and refreshing flavors that go great with many dishes. Plus, it’s high-fiber and low in calories so it can be eaten raw or cooked – plus packed full of potassium, vitamin A and antioxidants! This zesty zucchini rice recipe makes a quick weeknight dinner that everyone will love – no need for leftovers!

This quick recipe takes only 30 minutes from stovetop to oven, so you don’t need to sacrifice too much valuable kitchen time. Plus, summer zucchini makes for the perfect ingredient – be sure to stock your fridge with plenty of this seasonal veggie!

Begin by finely grating the zucchini using either the coarse side of your grater, or you can use a food processor to do this in just seconds. For vegan versions of this dish, substitute soy yogurt for the milk and add one quarter cup vegan cashew parmesan cheese after cooking the rice.

Once the zucchini has been finely diced, combine it with rice in a pot and stir to mix the ingredients together. Next, pour in water and bring to a boil before covering the pot and simmering the rice for 20 minutes.

Once the rice is cooked, remove from heat and stir in melted butter, zucchini and cheese. Mix thoroughly then let stand for a few minutes so the cheese can melt.

Add this deceptively simple and delicious dish to a salad, quinoa or other veggies for an impressive protein-packed meal! It makes the ideal addition to summer grilling menus or any other family dinner you might be hosting.

To give this recipe an extra kick of flavor, add some garlic instead of just oregano. You’ll be sure to love how delicious it is!

This quick and simple Indian style zucchini rice recipe is packed with flavor. It’s the perfect way to use up fresh zucchini on a busy weeknight dinner or lunch. Plus, its versatility allows it to pair perfectly with Indian curries or other main dishes.

Cheesy Garlic Zucchini Rice

This quick and easy side dish is ideal for a weeknight dinner! The flavors are rich and satisfying, plus only eight ingredients are needed – meaning you can spend less time in the kitchen and more time enjoying time with your family and friends!

Shredded zucchini, cheese and garlic make the ideal combination for this quick recipe! It takes only 10 minutes to make with either brown rice or quinoa and offers a delicious low-calorie and high-protein side that will surely please everyone in your family!

Begin by melting butter in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently until fragrant (approximately 1- 2 minutes). Next add vegetable broth and rice; bring to a boil then cover, reduce the heat, and simmer until rice is cooked through, about 15-20 minutes.

Once the rice is cooked, remove from heat and stir in garlic powder, cheese and zucchini until thoroughly combined and cheese has melted. Serve hot!

Zucchini can be found year round at your local grocery store. Not only is it an ideal summer vegetable, but also available early fall when other veggies may have become too ripe to consume.

Zucchini is an excellent addition to many recipes, but you can take it up a notch by adding fresh shredded mozzarella cheese! This delicious Cheesy Garlic Zucchini Rice recipe is an easy, healthy take on an old favorite that everyone is sure to love.

This cheesey and garlicky rice makes a delicious accompaniment to grilled chicken, steak or fish – and it’s even vegetarian friendly!

This dish’s spices offer an authentic Indian taste that pairs perfectly with the veggies. Not only is this recipe great for everyone in the family, but it will quickly become one of your go-to recipes in your cupboard!

Indian zucchini rice can be served dry or wet – the choice is yours! Enjoy this delectable side dish alongside rotis or parathas for an irresistible meal!

To prepare this zucchini rice dish, you’ll need medium to large zucchini that you can hollow out and stuff with the mixture. Additionally, the rice in this dish is ideal for those on Weight Watchers diets as it only contains 177 calories and 2-3 WW Personal Points per serving!

Vegan Zucchini Parmesan Rice

Zucchini is an incredibly versatile vegetable. You can roast, steam, fry or even use them in rice dishes! When combined with parmesan cheese for even greater taste and protein content, zucchini becomes even more delicious!

Indian cuisine is known for its variety of zucchini sabzis and curries, which are not only quick to prepare but packed with flavor! These recipes make the perfect summer or fall dinner.

Make this vegan curry by heating oil in a nonstick pan. Add cumin seeds and fenugreek seeds, stirring until fragrant.

Once the cumin seeds begin to sizzle, add onions and ginger. Saute until soft and golden-brown in color.

Add turmeric, chili powder, coriander powder, garam masala and salt. Whisk until thoroughly combined then add water.

Maintain a low heat and simmer for 3-4 minutes to help the spices cook quickly and prevent burning.

Once the veggies have cooked through, add cooked rice to the mixture. Give a quick stir before covering with a lid; allow the rice to absorb all flavors for approximately two minutes.

If you want to add extra heat, add some jalapenos or chili taco seasoning. Don’t forget to top this stuffed zucchini off with vegan cheese before baking!

This delicious stuffed zucchini recipe is ideal for summertime. Not only is it quick and easy to prepare, but the results will leave you wanting more!

This nutritious zucchini dish can be ready in under 40 minutes and packed with plant-based ingredients to satisfy your hunger while keeping you on track for your daily goals. Additionally, it makes a great option for those following a vegan or vegetarian diet.

Another great benefit of this recipe is the use of zucchini that have not been peeled, meaning they are more nutritious and packed with vitamins.

For this vegetarian cheesy garlic zucchini rice recipe, you’ll need a spiralizer with an 1/8 inch spacing blade for optimal results. While these noodles will be thicker than zoodles, you’ll still enjoy all of the great flavor!

Curried Zucchini Rice

Zucchini is an incredibly versatile vegetable that can be enjoyed in many different ways. You could even serve it as a side dish to other dishes like salad or quinoa. The flavor is enhanced with garlic, onions and curry powder when prepared this way.

This zucchini rice recipe is an enticing vegetarian meal that’s simple to make and healthy too – ideal for a weeknight dinner that everyone will love!

If you’re in search of an Indian-inspired meal, this curry is worth trying. You’ll enjoy its blend of savory and sweet flavors.

This delicious korma dish combines mushrooms and zucchini in a sauce of curry paste and coconut milk. This hearty dish can easily be prepared ahead of time and frozen for later.

To make this Indian curried zucchini recipe, start by cutting your vegetables into small pieces. Then, heat oil and saute the ingredients until softened. Finally, add spices and cook for a few minutes more until your veggies are cooked through.

To ensure the zucchini is cooked through but not mushy or wilted, cook them until just fork-tender. As a general guideline, cook them until just tender.

Once the vegetables have cooked for several minutes, season with salt and red pepper flakes for extra heat. After the spices are fully combined, stir in coconut milk and let simmer for several minutes.

Coconut milk will thicken the curry and give it a creamy consistency. Finally, top off with some coriander leaves for an added touch.

This quick and easy curried zucchini rice recipe takes only 30 minutes to prepare, making it a great vegetarian and gluten free option that’s also perfect for lunchboxes!

You can serve this dish as a side with rice or even roti or naan bread for an extensive meal.