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Zucchini Rice Skillet Recipe cooked with zucchini, peppers, garlic, herbs and fluffy rice in a cast iron skillet

Zucchini Rice Skillet Recipe

A quick, vibrant 30-minute Mediterranean one-pan dinner featuring fluffy basmati rice, tender diced zucchini, sweet peppers, garlic, and fresh herbs cooked in savory vegetable broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 245
Ingredients Method Notes

Ingredients
  

  • * 2 tbsp extra virgin olive oil
  • * 2 medium zucchinis diced into thick 3/4-inch bite-sized chunks
  • * 1 small yellow bell pepper diced
  • * 1 small yellow onion finely chopped
  • * 2 cloves garlic minced
  • * 1 cup long-grain basmati rice thoroughly rinsed in cold water
  • * 2 cups low-sodium vegetable broth
  • * 1 tsp paprika or Italian seasoning
  • * 1/2 tsp salt or to taste
  • * 1/4 tsp freshly ground black pepper
  • * 1/4 cup fresh flat-leaf parsley finely chopped
* Optional:
  • 1 tbsp fresh lemon juice cherry tomatoes, or crumbled feta cheese for garnish

Method
 

  1. Heat extra virgin olive oil in a large 11-12 inch skillet over medium heat. Add chopped yellow onion and diced yellow bell pepper; sauté for 4-5 minutes until soft.
  2. Add diced zucchini and minced garlic to skillet. Cook for 3 minutes, stirring occasionally, until zucchini edges take on a light golden color.
  3. Add rinsed basmati rice directly to the skillet. Stir continuously for 1 to 2 minutes to coat in oil and lightly toast the grains. Season with paprika, salt, and pepper.
  4. Pour in vegetable broth and bring to a boil. Turn heat down to low, cover tightly with a lid, and simmer undisturbed for 15 minutes until rice is tender and liquid is absorbed.
  5. Remove skillet from heat and let rest covered for 2-3 minutes. Remove lid, gently fluff rice with a fork, stir in fresh parsley and optional lemon juice, then serve warm.

Notes

* Always cut zucchini into generous 3/4-inch chunks to prevent it from turning soggy during the simmer.
* Use a fork to fluff the rice gently so the cooked zucchini chunks keep their shape.