Whether you get your zucchini from the garden, the grocery store or the farmers' market, this simple rice skillet is a great way to showcase it.
What You Need
Original recipe yields 4 servings
2 Tbsp. olive oil
2 zucchini, thinly sliced
1 small onion, finely chopped
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1/2 cup water
1/4 tsp. dried oregano leaves
1 cup instant brown rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large skillet on medium heat. Add zucchini, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender.
Add tomato sauce, water and oregano; stir. Cover. Bring to boil.
Stir in rice. Remove from heat. Let stand, covered, 5 min. Fluff with fork. Sprinkle with cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.