Garlic Herb Brown Rice Zucchini (Printable)
Garlic and herb brown rice paired with golden roasted zucchini for a wholesome Mediterranean side.
# What You’ll Need:
→ Brown Rice
01 - 1 cup brown rice
02 - 2 cups vegetable broth
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons chopped fresh parsley, plus more for garnish
→ Roasted Zucchini
10 - 2 medium zucchini, sliced into 1/2-inch rounds
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon dried basil
15 - Zest of 1/2 lemon (optional, for serving)
# How-To Steps:
01 - Preheat oven to 425°F. Rinse brown rice under cold water and set aside.
02 - In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook for 1 minute until aromatic.
03 - Add rice, thyme, oregano, salt, and black pepper to the saucepan. Stir well to coat grains in the oil and herbs.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes until rice is tender and broth is absorbed.
05 - While rice cooks, arrange zucchini slices on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried basil. Toss to coat, then spread in an even layer.
06 - Roast zucchini in preheated oven 20 to 25 minutes, flipping once halfway, until golden and tender.
07 - When rice is finished, fluff gently with a fork. Stir in chopped parsley.
08 - Divide rice among plates, top with roasted zucchini, and finish with additional parsley and lemon zest if desired.
# Expert Advice:
01 -
- If you love side dishes that steal the spotlight, this aromatic rice with golden zucchini is your new secret weapon.
- It’s a one-pan-plus-sheet-pan wonder that keeps cleanup minimal and results in a crowd-pleasing Mediterranean flavor.
02 -
- Don’t skip rinsing the rice; a few hurried times left me with sticky, stodgy grains instead of that sought-after fluffiness.
- Tossing zucchini well in oil makes all the difference—dry patches will end up leathery rather than golden and buttery.
03 -
- Let the roasted zucchini rest on the pan for a few minutes before moving—it finishes caramelizing off heat.
- A splash of olive oil just before serving makes both the rice and zucchini feel lusher and more savory.