Zucchini Rice Toss

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Dear Reader-

When I saw this veggie side dish in Fresh from the Farmstand, it reminded me a lot of one of our favorite dishes, Italian Chicken Bake.

So I decided to whip this dish up the same way…

Oh… by the way… have you entered to win a copy of Fresh From the Farmstand?

There are just a few days left to enter.

I started out with 1 large zucchini- sliced and I cooked it up in a non-stick skillet with 1 T of Olive Oil.

The original recipe calls for 2 T, but when trimming recipes, the first thing I try to do is cut the oil at the beginning by using my non-stick or cast-iron or if I use a stainless steel skillet, I tend to use a little chicken broth in lieu of more oil.

Once the zucchini has cooked through, add 1 can diced tomatoes (15 oz).

I used Red Gold’s Basil, Garlic and Oregano Tomatoes because I am in LOVE with them

I then added 2 cups (1 bag) of Uncle Ben’s Ready Whole Grain Medley… another product I love. Packed full of fiber and so convenient!

Stir it up and heat it through.

Now transfer to an oven safe pan, top with 1/4 cup Parmesan cheese and broil for 3-5 minutes.

The perfect side dish to a chicken breast or slow cooked pork… yum!

Print Zucchini Rice Toss

Rating: 51

Yield: 4

Serving Size: 234

Altered from Fresh From the Farmstand.

Ingredients

• 1 T Olive Oil
• 1 Large Zucchini- Sliced and seasoned
• 1 Can (15 oz) Diced Tomatoes
• 2 Cups Rice (I used Whole Grain)- prepared
• 1/4 Cup Shredded Parmesan Cheese

Instructions

1. Cook zucchini in oil until tender.
2. Add tomatoes and rice and heat through.
3. Pour into casserole dish and top with cheese.
4. Broil for 3-5 minutes

Notes

Calories 234 Total Fat 9.1g Sat. Fat 2.6g Cholest. 10mg Sodium 814mg Carb. 30.3g Fiber 4.6g Sugars 7.3g Protein 8.7g

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Note: This post was NOT sponsored by Red Gold or Uncle Ben’s… I just love using these two pantry staples for quick meals. Also, affiliate links were used in this post.