Easy & quick zucchini on steamed rice literally seasoned with salt & pepper and jalapeños for an extra kick
Zucchini
You want to add the oil to about medium- medium high heat, while that's heating up you want to wash & cut the zucchini to about 1/6 of an inch. When the pan & oil are hot go ahead & put the zucchini in & then season with salt & pepper to taste Add the jalapeño slices ( if you want some spice in there, if not it taste delicious without) cover up and stir it a couple times until the zucchini is tender.
Rice
You want to wash the rice (I use jasmine rice) then put the two cups of rice in a pot & add the four cups of water. Put on medium heat and let it cook covered after about 15 min ( or when the water starts to disappear) use a fork to check if the water is all gone at the bottom then that's when you know it's done.
You don't want to fry the zucchini, just let it cook it will let out its juices ones it starts cooking.
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Serving Size: 1 Serving (543g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 489 | ||
Calories from Fat: 130 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.7mg | 1 % | |
Potassium 627.4mg | 17 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 77.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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