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Zucchini Rice
Zucchini Rice PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Remember cauliflower rice? Well, there's a new healthy rice substitute we've been cooking up lately. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you're going to be making all summer long. (Pairs well with grilled flank steak or roast chicken--your choice.)

Makes 4 side-dish servings

4 zucchini, ends trimmed

2 teaspoons salt

1 tablespoon olive oil

1 sweet onion, finely chopped

1 garlic clove, minced

¼ cup grated Parmesan cheese

Salt and freshly ground black pepper

1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid. 

2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.

3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.

4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.

5. Serve immediately, warm.

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