Lemon-Basil Zucchini
A vibrant zucchini dish with lemon and basil featuring a creamy rice bake, perfect for vegetarians and those seeking fresh, flavorful comfort food.
Ingredients
- 6 medium-sized zucchini ⓘ
- 1/4 cup olive oil ⓘ
- 1 teaspoon coarse salt (optional) ⓘ
- 2 tablespoons finely minced garlic ⓘ
- 2 large yellow onions ⓘ
- freshly ground black pepper ⓘ
- juice of 2 lemons ⓘ
- 1 cup fresh basil
- 1 cup uncooked brown rice ⓘ
- 2 cups water ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic ⓘ
- 3 ounces Swiss cheese ⓘ
- 2 cups shredded spinach ⓘ
- 2 eggs ⓘ
- 1/2 cup low-fat milk ⓘ
- 1 tablespoon butter ⓘ
- 2 tablespoons butter ⓘ
- 1/2 cup wheat germ ⓘ
- 1 tablespoon parsley ⓘ
Instructions
- Simmer rice, water, chopped onion, and minced garlic for about 20 minutes or until liquid is absorbed.
- Cube or grate Swiss cheese into the cooked rice and stir until melted evenly.
- Add shredded spinach, eggs, and low-fat milk to the rice mixture and mix well.
- Preheat oven to 350°F (175°C).
- Meanwhile, prepare zucchini by trimming ends, cutting in half lengthwise, and chopping into 1-inch pieces.
- In a large skillet, heat olive oil over medium heat, add salt if using, minced garlic, sliced onions, and cook until softened.
- Add zucchini chunks and cook until tender.
- Stir in lemon juice, freshly ground black pepper, and chopped basil.
- Combine the cooked zucchini mixture with the rice mixture.
- Transfer everything to a baking dish and bake at 350°F for about 20 minutes or until heated through and slightly browned.
Nutrition & Diet Analysis (per serving)
1603
kcal
80% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).