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Zucchini Rice Pilaf

I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/2 teaspoon dried basil
  • 2 tablespoons butter
  • 2-1/4 cups hot water
  • 1-1/4 teaspoons chicken bouillon granules
  • 1 cup uncooked long grain rice
  • 1/2 cup shredded carrot
  • 1 small zucchini, halved and thinly sliced


  • In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes.
  • Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.
Nutrition Facts
1 cup: 231 calories, 6g fat (4g saturated fat), 15mg cholesterol, 318mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

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  • oreo95
    May 20, 2019

    Yummy side dish! I did sub butter for 1/2 butter

  • Manchyd1
    Jan 20, 2013

    great side dish

  • lisasings
    Jan 27, 2012

    It was as easy as it said, and my family loved it! A great replacement for Rice-a-Roni as I know what every ingredient is that I'm eating. I lowered the sodium by using reduced sodium chicken granules and used half the butter and used olive oil instead.

  • angelasandoval
    Jul 23, 2010

    We thought this was okay. It could have used more veggies and needed a little salt. I did use "chicken base" (paste) rather than granules...maybe the base is less salty.

  • Joscy
    Jul 21, 2008

    I generally make Sunday dinner early afternoon. By time 8PM came 'round, wanted something healthy. Didn't take long to find this recipe. It was hit the spot delicious!!Thank you sharing recipe.Sincerely,