Zucchini Herb Rice

Name: Zucchini Herb Rice
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) long-grain white rice; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole medium yellow onion, finely diced; 2 cloves garlic cloves, minced; 1½ lbs (680 g) medium zucchini, cut into ½-inch dice; 3 cups (720 ml) low-sodium vegetable broth; ⅓ cup (20 g) fresh flat-leaf parsley, finely minced; 2 tbsp (8 g) fresh dill, finely minced; 1 whole lemon, zest and juice; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A light and fragrant Mediterranean rice dish featuring tender zucchini, fresh dill, and parsley. The vegetables cook directly in the rice for a cohesive, one-pot side that pairs beautifully with grilled fish or roasted chicken.

Prep: 12 min
Cook: 22 min
Wait: 5 min
Total: 39 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Measure the rice and broth accurately for proper liquid ratio
Have all herbs washed and ready to mince
Dice the zucchini into ½-inch pieces so it cooks evenly with the rice

1
Sauté aromatics
- Heat the olive oil in a 10-inch skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and fragrant.
- Add the minced garlic and stir for 30 seconds until it releases its aroma.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown—it will turn bitter.
2
Toast the rice
- Add the rice to the skillet and stir constantly for 2 minutes.
- The grains should look slightly translucent at the edges and smell toasty, which helps them stay separate during cooking.
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Ready when: Rice grains look translucent at the edges and smell toasty
Tip: Toasting prevents mushy rice and deepens the flavor.
3
Add zucchini and broth
- Add the diced zucchini to the skillet and stir for 1 minute.
- Pour in the vegetable broth and add the lemon zest.
- Stir to combine, then bring to a boil over medium-high heat.
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Ready when: Mixture reaches a rolling boil
Tip: The zucchini releases water as it cooks, so don't add extra liquid beyond the broth.
4
Reduce heat and cover
- Once boiling, reduce the heat to low.
- Cover the skillet with a lid and simmer for 18–20 minutes without stirring.
- The rice will absorb the broth and the zucchini will become tender.
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Ready when: Rice is tender, grains are separate, and all liquid is absorbed; a few grains at the bottom may be slightly crispy
Tip: Resist peeking under the lid—steam is essential for even cooking.
5
Rest off heat
- Remove the skillet from the heat and let it rest, covered, for 5 minutes.
- This allows the rice to firm up slightly and any residual steam to distribute evenly.
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Ready when: Steam has settled and rice is fluffy
Tip: Don't skip this step—it ensures fluffy, separate grains.
6
Fluff and finish
- Remove the lid and gently fluff the rice with a fork, breaking up any clumps.
- Stir in the minced parsley, dill, and lemon juice.
- Taste and season with kosher salt and black pepper to your preference.
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Ready when: Herbs are evenly distributed and flavors are balanced
Tip: Add fresh herbs at the end to preserve their bright color and delicate flavor.

Good to know

Tips

For a richer dish, add 2 tablespoons of grated Parmesan or feta cheese when you stir in the herbs.
Toast a handful of pine nuts or sliced almonds in a dry pan and scatter them over the finished rice for added texture and nutrition.
This rice pairs beautifully with grilled fish, roasted chicken, lamb kofta, or Mediterranean vegetables.
If your zucchini is very large, scoop out and discard some of the watery seeds before dicing to prevent the rice from becoming too wet.

Make ahead

Prepare the onion, garlic, and zucchini up to 4 hours ahead and store in separate covered containers in the refrigerator. Mince the herbs just before cooking for maximum freshness.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth, stirring occasionally, until warmed through (about 5 minutes). The rice can also be reheated in the microwave in a covered bowl for 1–2 minutes. Do not freeze, as the texture of the zucchini will degrade.

Substitutions

low-sodium vegetable broth → chicken broth or water. Chicken broth adds a richer flavor; water works but is more neutral.
fresh dill → fresh tarragon or chives. Tarragon brings a subtle anise note; chives are milder. Use the same amount.
long-grain white rice → arborio rice or short-grain white rice. These will create a slightly creamier texture; timing remains the same.
medium zucchini → yellow summer squash or a mixture of both. Yellow squash has a similar texture and mild flavor; use the same amount.