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Cheesy Zucchini Rice


  1. Prepare rice according to package directions. Set aside.
  2. Meanwhile, in large skillet, heat oil over medium heat; cook zucchini and garlic, stirring, for 8 to 10 minutes or until zucchini is tender-crisp.
  3. Add rice; cook, stirring, for 1 or 2 minutes or until combined. Sprinkle Parmesan cheese evenly over top. Reduce heat to low; cover and cook for 2 or 3 minutes or until cheese melts.



  1. For added protein, stir in 1 can (19 oz/540 mL) drained and rinsed chickpeas or 1 cup (250 mL) chopped cooked chicken.
  2. Add 1 tsp (5 mL) dried Italian seasoning blend if desired.


  • 4 (125 g each) Minute RiceĀ® Ready to Serve Vegetable Medley Cups
  • 2 tbsp (30 mL) olive oil
  • 2 medium zucchini, chopped (about 3 cups/750 mL)
  • 1 tbsp (15 mL) minced garlic
  • 1/3 cup (75 mL) grated Parmesan cheese