How to make Summer Squash Rice? (With Tender Vegetables)

A simple side dish with soft vegetables, rice, and lots of flavors is summer squash rice.

This meal goes well with baked chicken breasts or even your favorite roasted pork tenderloin.

Favorite Recipe for Summer Squash

This rice is a favorite, and I’m constantly looking for fresh summer squash recipes! In this recipe, seasoning-seasoned rice is cooked with summer squash, garlic, butter, and parmesan cheese.

Ingredients

SUMMER SQUASH Summer squash comes in a variety of shapes and hues, but I prefer to use yellow squash (the one that looks like yellow zucchini in this rice).

Feel free to switch it up and use any summer squash, such as crookneck, pattypan, or zucchini!

EXTRA VEGGIES Add some diced red bell pepper or sliced mushrooms for more color and taste; really, anything will do.

ADDITIONS Although long-grain rice is called for in this recipe, brown rice can be substituted. The liquid ratio and cook time will need to be slightly modified.

Summer Squash Rice Recipe

Although very simple to cook, summer squash rice is bright and appealing.

1. Rice should be cooked until soft in a broth with butter and herbs.
2. Cook squash with butter and garlic.
3. Squash, tomato, and a sprinkle of parmesan are stirred in.

This adaptable side dish, like most rice recipes, may be served with practically any entree, such as grilled chicken or pork loin, for a truly unique dinner.

Tips

• For this dish, summer squash doesn’t need to be peeled because the skin will soften and give more color and nutrition.
• Put the cooked mixture in a casserole dish and top with breadcrumbs and Parmesan cheese for a gratin-like meal. To get the gratin golden brown and the cheese bubbling, broil the casserole dish for about 3 minutes.

Leftovers

• Keep leftovers in the fridge in a covered container. It should last for about three days.
• Put it in the microwave to reheat, then add some Parmesan cheese to the top and season with salt and pepper to taste.

Rice with Summer Squash

A quick and simple meal, summer squash rice is ready and waiting for you in just 40 minutes!

Ingredients for Summer Squash Rice

• 2 cups chicken broth
• 1 cup long-grain white rice uncooked
• 2 tablespoons butter divided
• ½ teaspoon Italian seasoning
• 2 cups summer squash or zucchini, diced ¼”
• 1 clove garlic minced
• 1 small tomato diced
• ½ cup parmesan cheese grated
• salt & pepper to taste
• 1 tablespoon parsley chopped

Instructions

1. Rice, chicken stock, 1 tablespoon butter, and Italian spice should all be brought to a boil. Simmer the heat on low, then cover. Cook the rice for 15 minutes, or until it is soft.
2. In the meantime, warm the remaining butter in a small skillet over medium heat. Summer squash and garlic should only be cooked for about 5 minutes, or until the squash are soft.
3. Add cooked squash, tomato, parmesan cheese, and salt and pepper taste to the rice after it has finished cooking. five minutes of resting under cover.
4. If preferred, add more parmesan cheese and parsley as a garnish.

Notes

Peeling squash is not necessary.

Brown rice can be used instead, but it will require more liquid and more time to cook.

If desired, garnish with fresh herbs.

For up to 4 days, keep leftovers in the refrigerator in an airtight container.

Heat the food up completely in the microwave.

Nutrition information

Serving: 0.25of recipe | Calories: 289 | Carbohydrates: 41g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 686mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 23mg | Calcium: 180mg | Iron: 1mg