ZUCCHINI RICE

Go to the grocery store and buy your zucchini. STAT. Because this needs to be made like yesterday.

INGREDIENTS & EQUIPMENT

5 zucchini squash

1-2 large onion, finely chopped

1 1/2 cups water

salt to taste

1 large tomato, peeled and chopped

3 oz butter

2 tsp tomato paste

2 cups cooked white rice

Pot to cook your rice

Chopping board

Sharp knife

Measuring cups and spoons

Large skillet

Serving plates

METHOD

COOK rice and set aside.​

SLICE zucchini squash.​

MELT butter in large skillet.

SAUTE onions until slightly colored.

ADD the tomato and zucchini, saute for a while, add water, salt and tomato paste.

MIX and then add cooked rice.

FOLD together until water has been absorbed.

SERVE

NOTES

STORAGE: Store any leftovers in an airtight container for 3-4 days in the fridge.

FREEZE: Store any leftover in an airtight freezer-safe container for up to 3 months.

SUBSTITUTIONS: You can add protein (chicken, pork, beef) to make a full meal. | Use brown rice.

ZUCCHINI RICE

REVIEWS

© 2020 by Emma Gabay