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

Zucchini, Corn, and Tomato Rice Bowls.

Kelly Roenicke
This vegetable rice bowl could NOT be any simpler or more delicious! Summer vegetables prepared simply for a healthy dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 275 kcal

Ingredients
  

  • 3 ears corn kernels cut off
  • 5 small zucchini
  • 1 sweet onion diced
  • 1 ½ cups cherry tomatoes sliced in half
  • 1 Tablespoon olive oil
  • 1 teaspoons Italian Seasoning
  • salt and pepper to taste
  • 3 cups cooked rice

Instructions
 

  • Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
  • Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
  • Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
  • Place the cooked rice in bowls and top with the vegetables.

Nutrition

Calories: 275kcalCarbohydrates: 49gProtein: 11gFat: 4gSodium: 21mgPotassium: 1386mgFiber: 4gSugar: 5gVitamin A: 1475IUVitamin C: 100.2mgCalcium: 94mgIron: 3mg
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