Zucchini, Corn, and Tomato Rice Bowls.
This vegetable rice bowl is so simple and so delicious! Summer vegetables really shine when served over rice.
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.
Notes
Store leftovers in the fridge. They should stay fresh for about 3 days. Be sure to reheat the rice to steaming before eating leftovers.
Make this dish your own by using different veggies! Try green beans, peppers, peas, or roasted potatoes.
Nutrition
Calories: 275kcalCarbohydrates: 49gProtein: 11gFat: 4gSodium: 21mgPotassium: 1386mgFiber: 4gSugar: 5gVitamin A: 1475IUVitamin C: 100.2mgCalcium: 94mgIron: 3mg
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