Rice BowlsMediterraneanEasy

Air Fryer Charred Zucchini Mint Pea Rice

Name: Air Fryer Charred Zucchini Mint Pea Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) long-grain white rice, uncooked; 2½ cups (600 ml) water; ¾ teaspoon (4 g) kosher salt; 2 (400 g) medium zucchini, sliced into ¼-inch (6 mm) rounds; 3 tablespoons (45 ml) extra-virgin olive oil; 2 (6 g) garlic cloves, minced, minced; freshly ground black pepper; 1½ cups (180 g) frozen peas, thawed, thawed; ½ cup (12 g) fresh mint leaves, torn into bite-sized pieces; 2 tablespoons (30 ml) fresh lemon juice; ½ teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous rice side dish featuring charred zucchini coins and tender peas tossed with fragrant mint. The zucchini gets crispy edges in the air fryer while retaining a tender center, adding depth to fluffy long-grain rice. Light, fresh, and ready in under 30 minutes—perfect alongside grilled chicken, fish, or roasted lamb.

Prep: 10 min
Cook: 22 min
Wait: 5 min
Total: 37 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Preheat the air fryer to 400°F (200°C)
Measure out your rice and peas
Juice the lemon and mince the garlic

1
Start the rice
- In a medium saucepan, bring 2½ cups (600 ml) water to a boil over high heat.
- Add 1½ cups (300 g) long-grain rice and ¾ teaspoon (4 g) kosher salt.
- Stir once, reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the rice is tender and water is absorbed.
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Ready when: Rice is fluffy and all water is absorbed
Tip: Don't lift the lid or stir while the rice cooks—steam is essential for even cooking.
2
Prepare zucchini for air frying
- While the rice cooks, pat the zucchini rounds dry with paper towels.
- In a small bowl, toss the zucchini with 2 tablespoons (30 ml) olive oil, 2 minced garlic cloves, and a pinch of black pepper until evenly coated.
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Ready when: Zucchini is evenly coated with oil and garlic
Tip: Dry the zucchini well so it chars rather than steams in the air fryer.
3
Air fry the zucchiniOven 400°F / 205°C
- Arrange the zucchini slices in a single layer in the air fryer basket (you may need to work in batches if your basket is small).
- Air fry at 400°F (200°C) for 8 minutes, shaking the basket halfway through, until the zucchini is golden brown with charred edges and tender in the center.
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Ready when: Zucchini has golden-brown and slightly charred edges, tender inside
Tip: Shake the basket at the halfway point to ensure even browning on both sides.
4
Combine rice with warm vegetables
- Once the rice is done, fluff it with a fork.
- Transfer the charred zucchini to a large mixing bowl and add the warm rice.
- Stir in 1½ cups (180 g) thawed peas, the remaining 1 tablespoon (15 ml) olive oil, and 2 tablespoons (30 ml) fresh lemon juice.
- Toss gently to combine.
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Ready when: All components are evenly distributed throughout
Tip: Add the peas while the rice is still warm so they warm through gently without overcooking.
5
Finish with herbs and zest
- Remove the mixture from heat and gently fold in ½ cup (12 g) torn fresh mint.
- If using, stir in the lemon zest.
- Taste and adjust seasoning with additional salt and black pepper as needed.
- Let rest for 5 minutes to allow the flavors to meld.
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Ready when: Mint is evenly distributed and flavors are balanced
Tip: Add the mint just before serving to preserve its fresh, aromatic quality and prevent it from wilting excessively.

Good to know

Tips

For extra char and deeper flavor, increase the air fryer temperature to 420°F (215°C) and cook the zucchini for 10 minutes instead of 8, shaking halfway through.
If your peas are still frozen, thaw them by running them under cool water for 2–3 minutes or placing them in a bowl and letting them sit at room temperature for 5 minutes before adding to the rice.
To make this dish vegan, use vegetable broth instead of water when cooking the rice for added flavor depth.
Zucchini varies in water content—if yours are particularly wet, slice them 20 minutes ahead and let them sit on paper towels to release excess moisture before tossing with oil.

Make ahead

Prepare the rice and zucchini separately up to 1 day in advance; store both in airtight containers in the refrigerator. Reheat the rice gently in a 300°F (150°C) oven for 10–12 minutes (covered) or in a saucepan over medium-low heat with a splash of water. Air fry the zucchini just before serving so it retains its char and crispness. Toss with warm rice, peas, and mint fresh just before eating.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10 minutes (covered) or on the stovetop over medium heat with a splash of water, stirring occasionally. The rice will soften slightly during storage. Do not freeze, as the texture of the zucchini and peas degrades significantly. Best enjoyed within 1 day of assembly for optimal mint freshness.

Substitutions

fresh mint leaves → Fresh basil or parsley. Basil adds a slightly peppery note; parsley is more mild. Use the same amount and add just before serving.
frozen peas, thawed → Corn kernels, diced bell pepper, or diced green beans. Corn adds sweetness; peppers add crunch; green beans add earthiness. Use 1½ cups (180 g) of your chosen substitute.
long-grain white rice, uncooked → Orzo pasta or quinoa. Orzo cooks in 10–12 minutes; quinoa in 15 minutes. Adjust water accordingly (1:2 ratio for quinoa, 1:1.75 for orzo).
fresh lemon juice → White wine vinegar or fresh lime juice. Vinegar is more acidic, so start with 1 tablespoon and add to taste. Lime juice adds a slightly tropical note.