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Summer in a bowl - zucchini, tomatoes, corn, and onions over rice.

Zucchini, Corn, and Tomato Rice Bowls.

This vegetable rice bowl could NOT be any simpler or more delicious! Summer vegetables prepared simply for a healthy dinner.
Course Main Dish
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 275 kcal
Author Kelly Roenicke

Ingredients

  • 3 ears corn kernels cut off
  • 5 small zucchini
  • 1 sweet onion diced
  • 1 1/2 cups cherry tomatoes sliced in half
  • 1 Tablespoon olive oil
  • 1 teaspoons Italian Seasoning
  • salt and pepper to taste
  • 3 cups cooked rice

Instructions

  1. Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
  2. Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
  3. Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
  4. Place the cooked rice in bowls and top with the vegetables.
Nutrition Facts
Zucchini, Corn, and Tomato Rice Bowls.
Amount Per Serving
Calories 275 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 21mg1%
Potassium 1386mg40%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 5g6%
Protein 11g22%
Vitamin A 1475IU30%
Vitamin C 100.2mg121%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.