Zucchini rice pilaf is a simple, one-pot side dish where tender rice is cooked with grated zucchini, onion, and garlic, then finished with fresh herbs and lemon. The zucchini melts into the rice as it cooks, adding moisture and a subtle sweetness without making the dish heavy. It is a reliable way to use up summer squash and pairs well with everything from grilled chicken to roasted fish.
Ingredients
- 2 cups (370 g) long-grain white rice, such as basmati or jasmine
- 2 medium zucchini (about 12 oz / 340 g total), grated on the large holes of a box grater
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons (45 ml) olive oil, divided
- 3 cups (710 ml) low-sodium chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup (10 g) chopped fresh parsley or dill, for serving
- 1 tablespoon (15 ml) fresh lemon juice, for serving
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
- Add the rice and the remaining 1 tablespoon (15 ml) olive oil. Toast the rice, stirring constantly, for 2 minutes, until the grains are lightly coated and fragrant.
- Stir in the squeezed zucchini, salt, and pepper. Cook for 1 minute, allowing the zucchini to heat through.
- Pour in the broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer gently for 15 minutes.
- Remove the pot from the heat and let it sit, covered, for 5 minutes. Do not lift the lid during this time.
- Fluff the pilaf with a fork. Stir in the fresh herbs and lemon juice. Taste and adjust seasoning with more salt if needed. Serve warm.
Tips
- Don’t skip squeezing the zucchini: The whole success of this dish depends on removing excess moisture. If the zucchini is too wet, the rice will become mushy and sticky instead of fluffy. Squeeze firmly in a towel until no more liquid drips out.
- Use the right pan: A wide skillet or Dutch oven with a tight-fitting lid works best. A heavy bottom helps the rice cook evenly and prevents burning on the bottom.
- Substitute the rice: You can use brown rice, but you’ll need to increase the broth to 3 1/2 cups (830 ml) and cook for 40–45 minutes. Or use orzo or quinoa—just adjust the liquid and cooking time according to the package.
- Make it ahead: The pilaf can be made a day ahead and reheated gently, but the texture is best when served fresh. If reheating, add a splash of broth or water to restore moisture.
Serving Suggestions
This pilaf is a versatile side dish. Serve it alongside grilled chicken, roasted salmon, or lamb chops. It also works well as a vegetarian main when topped with crumbled feta and a fried egg. For a Mediterranean twist, add a handful of toasted pine nuts and a sprinkle of sumac before serving.
Variations
- Add herbs: Stir in 1/4 cup (10 g) chopped fresh mint or basil along with the parsley for a brighter flavor.
- Make it spicy: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the onion.
- Add vegetables: Sauté 1 cup (150 g) of diced bell pepper or carrot with the onion for extra color and nutrition.
- Use different squash: Yellow summer squash can replace the zucchini completely.
- Go cheesy: Fold in 1/2 cup (50 g) of grated Parmesan or pecorino after cooking, just before serving.
Storage and Reheating
Refrigerate any leftover pilaf in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place it in a saucepan with a tablespoon of water or broth, cover, and warm over low heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second bursts, stirring in between. The texture will be slightly softer than fresh, but still delicious. Freezing is not recommended, as the rice can become mushy when thawed.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but you’ll need to adjust the cooking time and liquid. Use 3 1/2 cups (830 ml) of broth and simmer for 40–45 minutes, or until the brown rice is tender. The zucchini will be very soft by then, which is fine.
Why is my rice sticky?
Most likely, the zucchini wasn’t squeezed dry enough. Excess moisture can make the rice gummy. Also, avoid stirring the rice while it simmers; that can break the grains and release starch.
Can I make this in a rice cooker?
Yes. Sauté the onion, garlic, and rice in a skillet first, then transfer everything to the rice cooker with the squeezed zucchini, broth, salt, and pepper. Cook according to your rice cooker’s setting for white rice. Let it rest for 10 minutes before fluffing.
Is this pilaf gluten-free?
Yes, as long as you use a gluten-free broth. Chicken and vegetable broths are typically gluten-free, but check the label to be sure.
Can I add meat or seafood?
Absolutely. For a one-dish meal, add 1 cup (about 150 g) of cooked, diced chicken or shrimp during the last 5 minutes of cooking. Or serve the pilaf as a bed for grilled steak or fish.
How do I prevent the rice from burning on the bottom?
Make sure your heat is on low once the broth comes to a boil. If your burner runs hot, use a heat diffuser. Also, letting the pilaf rest off the heat for 5 minutes before fluffing helps the bottom release easily.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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