Zucchini Rice Toss

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!

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Zucchini Rice Toss

Altered from Fresh From the Farmstand.

Servings: 4

Author: Cris

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

• Cook zucchini in oil until tender.
• Add tomatoes and rice and heat through.
• Pour into casserole dish and top with cheese.
• 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

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.