Summer Squash Rice

Jun 28, 2024Josh Allen
Summer Squash Rice

Looking for a fresh and flavorful dish to enjoy this summer? Look no further than this Summer Squash Rice recipe! It's a simple yet delicious way to incorporate seasonal produce into your meals.

What You'll Need:

- 1 cup of rice (any variety will do, but jasmine or basmati work well)

- 2 summer squash, diced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 tablespoon of olive oil

- Salt and pepper to taste

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant.

2. Add the diced summer squash to the skillet and cook until tender, about 5-7 minutes.

3. Meanwhile, cook the rice according to package instructions.

4. Once the rice is cooked, add it to the skillet with the summer squash mixture. Stir well to combine.

5. Season with salt and pepper to taste, and serve hot.

Why You'll Love It:

This Summer Squash Rice recipe is not only easy to make, but it's also incredibly versatile. Feel free to add in your favorite herbs or spices to customize the flavor to your liking. Plus, it's a great way to use up any extra summer squash you may have on hand.

So next time you're looking for a light and tasty meal to enjoy on a warm summer evening, give this recipe a try. Your taste buds will thank you!

Makes: 8 servings

Cook Time: 25 min

Calories: 289kcal/serving


  • 2 cups chicken broth
  • 1 cup long-grain white rice uncooked
  • 2 tbsp butter divided
  • ½ tsp Italian seasoning
  • 2 cups summer squash or zucchini, diced ¼"
  • 1 clove garlic minced
  • 1 small tomato diced
  • ½ cup parmesan cheese grated
  • 1 tbsp parsley chopped
  • salt & pepper to taste


  1. Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
  2. Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
  3. Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
  4. Garnish with parsley and additional parmesan cheese if desired.


  1. Squash does not need to be peeled.
  2. Brown rice can be substituted but will need extra liquid and a longer cooking time.
  3. Garnish with fresh herbs if desired.
  4. Store leftovers in an airtight container in the fridge for up to 4 days.
  5. Reheat in the microwave until heated through.Add the remaining ingredients; stir well to coat.

Author: Holly Nilsson

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