LoadingAdd to favorites

Zucchini Rice

Zucchini Rice

Zucchini Rice

Zucchini rice is a great side dish for any time of the day.

Serving for 4.
5 from 1 vote
Course Side Dish
Cuisine Indian
Servings 4 people


  • 1 cup rice
  • 2 cups water
  • 1 cup shredded zucchini with skin
  • 1 tbsp of oil
  • 1 tsp of butter
  • 1/2 tsp cumin seed jeera
  • 1/2 tsp black mustard seed rai
  • 4 red peppers whole
  • 2 Bay Leaves tajpat
  • 1/2 tsp salt
  • 1/2 inch small piece of cinnamon stick dal chini
  • 1 tsp lemon juice


  • Heat the oil and butter in a heavy saucepan over medium high heat.Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
  • Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
  • Add water, zucchini, salt and lemon juice. Stir and bring to boil.
  • After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
  • Serve as is, with soup, yogurt, and pickle.


  • Melt some cheddar cheese over rice.


  • Replace zucchini with 1 1/2 cup finally chopped spinach.
Tried this recipe?Let us know how it was!

Elevate Your Cooking with Zucchini Rice: A Flavorful and Nutritious Delight

Zucchini rice offers a delightful gluten-free option for those seeking quick and easy vegan meals. Made primarily with rice and zucchini, this dish is not only flavorful but also nutritious. Zucchini, rich in vitamins and minerals, adds a refreshing crunch and subtle sweetness to the rice. With minimal ingredients and simple cooking methods, zucchini rice is perfect for busy weeknights or as a side dish for larger gatherings.

1. Heating the Oil and Butter: Preparing for Flavorful Zucchini Rice

Begin crafting the delightful zucchini rice by heating a combination of oil and butter in a sturdy saucepan over medium-high heat. To ensure the oil reaches the optimal temperature for sautéing, conduct a quick test by introducing a single cumin seed into the oil. If the seed crackles upon contact, it signifies that the oil is primed and ready to infuse its essence into the dish.

2. Tempering the Spices: Enhancing Aromatics in Zucchini Rice Recipe

Elevate the flavor profile of the rice zucchini recipe by adding a medley of aromatic spices to the heated oil and butter. Sprinkle in cumin seeds and mustard seeds, allowing them to crackle and release their enticing aroma into the culinary canvas. Follow this with the addition of red pepper and bay leaves, infusing the dish with layers of complexity and depth.

3. Sautéing the Rice: Fostering Texture and Flavor in Zucchini Rice Recipes

Introduce the rice to the fragrant spice blend, stirring vigorously to coat each grain with the aromatic oils. Continue to stir-fry the rice for approximately 2 minutes, coaxing out its nutty flavors and enhancing its texture in preparation for the upcoming infusion of moisture and flavor.

4. Adding Water and Zucchini: Building Layers of Flavor in Rice Zucchini Recipe

Elevate the zucchini rice recipe to new heights by incorporating water, fresh zucchini, salt, and a splash of invigorating lemon juice into the saucepan. Stir the mixture well, allowing the flavors to meld harmoniously as it comes to a gentle boil, infusing the rice with the vibrant essence of the zucchini and citrus.

5. Simmering to Perfection: Achieving Tender Texture in Zucchini Rice

Once the rice mixture reaches a rolling boil, reduce the heat to low and cover the pan, initiating the gentle simmering process. Allow the rice to cook undisturbed for approximately fifteen minutes, or until the grains are tender and have absorbed the flavorful liquid, resulting in a tantalizing medley of textures and tastes in the completed zucchini rice recipes.

6. Serving Suggestions: Enhancing Enjoyment of Zucchini Rice

Indulge in the delightful simplicity of zucchini rice by serving it as is, alongside comforting accompaniments such as soup, yogurt, and pickle. For a decadent twist, consider melting a generous portion of cheddar cheese over the rice, imparting a luscious richness that elevates the dish to new heights of indulgence.

Suggestions for Variation: Experimenting with Flavors in Zucchini Rice

For a refreshing twist on the classic recipe, consider substituting zucchini with 1 1/2 cups of finely chopped spinach, infusing the dish with vibrant green hues and the earthy essence of leafy greens. This variation offers a delightful alternative for those seeking to explore new flavor profiles while retaining the comforting appeal of zucchini rice.

If you loved our zuchini rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice

Please Subscribe to my YouTube channel

76 thoughts on “Zucchini Rice

  1. Hi Manjula Ji, it was very nice recipe. I tried it , it came out so good and my kids loved it so much. Thank u for this recipe. I have often visited your site and ur recipes r simple and really good.

  2. Wonderful dish thank you for sharing this recipe. I did not have cumin seed or black mustard seed so i substituted ground cumin and ground mustard, which seemed to work well. I look forward to trying your other dishes. You have a beautiful spirit that shines in your video.

  3. Hi Manjula Aunty, Your recipes are very simple and delicious. Please post some simple recipes of burger, Sandwiches and pizzas to be prepared at home. Thank You.

  4. hi manjula ji you are so sweet n softly spoken lady. i like u and watched ur all receipes all receipes are very excellent i tried all the receipes please post some soups recipes and other gud dishes please.


  5. This is a favorite lunch in my home. My son loves it. Sometimes I add small-diced potatoes and peas. I also make it in my rice cooker on occasion. I wash the rice in the cooker bowl and then let it soak in there while I get everything else ready. I use a small saucepan to heat the oil and butter and cook the spices and zucchini and then toss it with the rice and water in the cooker, give it a mix, and turn it on. It turns out perfect every time and I don’t have to worry about leaving it unattended and letting it burn. Handy when you have a toddler. Thank you for sharing so many great recipes!

  6. hi Manjula ji,

    thanks thanks alot 4 ur Zucchini rice recipe . i tried it in lunch and u know my son(2+ )my husband just loved it. thanks for such a simple recipe .i just love ur cooking and u just make cooking soooo easy and delightful. thanx again for making tasteless veg like Zucchini so tasty.

  7. Hi Munjal
    i love the way you make cooking so simple and easy. I stopped eating meat 17 yrs ago but was so bored with food, i stumbled upon your kitchen one day while browsing now i try out your receipe every day.
    you have given me great cooking ideas and my husband is enjoying meatless dishes

  8. Hi Manjula Aunty,

    Your website is awesome. I am trying new recipes everyday and my hubby is full of praises. Thanks to you and your effort. Makes cooking so simple and delightful. Your passion for cooking is deeply appreciated


  9. Hi Manjula ji,

    I have tried zucchini rice on friday for dinner. It was so delicious. my husband and my daughter(2 years old) loved it. Thank you very much for such a wonderful and easy to make recipe.

  10. My family loves this recipe. We really enjoy all your recipes we have tried. Thank you for sharing them. I get excited and can’t wait to see your new recipes!

  11. hi Manjula Aunty,
    how r u doing?i saw ur zuchhini recipe,can u pls tell me what is Zuchhini?is it cucumber or something like that?
    would u like to learn me some chinese recipe?
    have a nice day.
    keep showing us new delicious recipe.
    thank you.

  12. Pingback: Happy Thanksgiving! | Manjula's Kitchen | Indian Vegetarian Recipes
  13. Where can I get a round grater like you used to grate the zucchini? I can’t find one when I searched online, but I really like the one you have. Thank you.

  14. I really liked this and my Irish/French Canadian 81 year old Mom liked it too. I just used a little crushed chili for heat. Its still very good w/o the heat.

  15. Hi Aunty,
    I enjoyed watching you cooking. You are soo homely. I love you.
    I asked my husband to try some out, looking at your kitchen.
    Can U pl give a recipe for Mango pudding and gobi Manchuri.


    1. Zucchini is a tender, somewhat watery summer vegetable from the family of “squashes” or “gourds”; it resembles a cucumber but has a smooth green skin; it is extremely versatile – can slice, batter-dip and deep fry it for a hot snack, can grate and mix with flour and egg for ‘latkes’ (potato pancakes), can grill it with just some olive oil and salt, make breads and muffins with it as in banana bread, or simply saute it with spices of choice.

    1. Zucchini is also called Italian Squash in the US.

      For hindi, try Tori/Turaii, however, any gourd/squash vegetable will do for this recipe. It doesn’t have to be only zucchini.

  16. I made this rice tonight and it was amazing. This was my first attempt at indian food and I can’t wait to cook something else tomorrow! The videos are a huge help, thank you so much for taking the time to do this.

  17. I made this for dinner tonight and my family loved it. I didn’t have zucchini, so I used thinly sliced red swiss chard. WONDERFUL! I served it with your recipe for Chana Masala and that was great too. I served the meal with my homemade papaya chutney.

  18. Manjulaji this dish is what I am going to try .. could you give us the receipe for lemon Rice ? We used to eat a lot of that in India especially in the South. We used to take the cooked rice on trips and picnics – I make efforts to make the rice but it does not turn out the same.
    Please and thank you. Monica

  19. This feels like a silly question, but the rice is uncooked isn’t it? I cooked it beforehand and it turned out kind of mushy and soggy. From the video it seemed like it was supposed to be cooked. But still, it got two out of three thumbs up from my kids per your suggestion to my question in the malai kofta. Thank you so much!!!

  20. this rice was yummy…i added tomato chutney [the one we add in tomato rice]. it became altogether a yummmmyyyy dish…evryone liked it in my hubby’s ‘dabba’….pls teach us some more zucchini recipie…i buy vegetables frm cub foods…so i have very repetitive choice….thanks once again…stay good

  21. namaste manjula aunty ,u r greate .this rice looks very good. may be i make tomorrow since i have zucunni in my refrigrator.thank u to share very nice and easy recipe with us.
    good luck for new easy recipe .i am waiting your new recipe.

  22. Hello Aunty,
    Your Zuchini rice is very good.However, could you tell me the Indian name for Zucchini ? I could not find it anywhere on the web.

    Also, while making yogurt gravy, even though I added besan, my yogurt started breaking,even after continous stirring. Can you please suggest some option?
    I live in France

    PS: I have blogrolled you 🙂


  23. You’re original and traditional recipes are so inventive and tasty! Have you ever thought about publishing a book? Thanks so much for all your work and for sharing your delicious ideas. Blessings for you and your family.

  24. Hi Manjula ji,

    I watch your recipe videos everyday. Manula ji please try to add more recipe videos.
    Please add recipes which are easy to cook. I made bread pakora after watching your recipe video. It came out really good and my family members ate nicely. Your recipe vidoes are really good. I saw zuchinni rice video, can you please tell me how it looks and where can i find it. We stay in California.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.