Zucchini Rice

by Jennifer Willis
(Paradise, Utah)

Zucchini Rice

Zucchini Rice

This is our favorite rice recipe. We use it as a base for so many other recipes.

Adjust this recipe to your family’s size. We make everything big.


  • 2-4 T Oil

  • 5 cups white rice

  • 1 large fresh onion or three handfuls of dried onions

  • 10 cups water Note: 2 cups of water for every cup of white rice, 2 ½ cups water for every cup of brown rice

  • 2-4 cups of raw grated zucchini or 1 quart bag of frozen grated zucchini

  • 2 heaping spoonfuls of chicken or beef base - Any kind of powdered broth or bouillon will work for flavoring

Cover the bottom of your stockpot or saucepan with oil.

Saute your dry rice and fresh onions in the oil until the some (about one fourth) of the rice grains turn a golden color. Note: If you’re using dried onions, don’t add them until after you add the water. They’ll burn.

Add your water, zucchini, and flavoring. Stir thoroughly. Note: It's ok to put the frozen zucchini right into the rice. Just put the lid on the pan and stir it every few minutes - until frozen zucchini is thawed.

Bring the rice to a boil. Put the lid on the pan and turn the heat down to low. When the rice isn't watery, it’s done.

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