Best Asparagus Zucchini Rice Recipes

BROWN RICE SPRING VEGETABLE RISOTTO

Steps:

• Bring broth and 5 cups water to a boil in a medium pot.
• Add asparagus and simmer until just tender, 2 to 3 minutes.
• Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside.
• Cover broth mixture and bring back to a simmer.
• Heat oil in a medium pot over medium heat.
• Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes.
• Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
• Add 1 cup of the broth mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed.
• Repeat process, adding about 1/2 cup of the broth mixture each time, until rice is just beginning to get tender, about 25 minutes.
• Add carrots and continue process with broth mixture.
• When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
• Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more.
• Add cheese, butter, salt and pepper and stir to combine.
• Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.

ZUCCHINI AND ASPARAGUS LUNCH CASSEROLE

Steps:

• Preheat oven to 350°F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
• Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
• Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
• To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
• Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

ASPARAGUS AND ZUCCHINI SAUTé

Steps:

• Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
• Slice the zucchini in half and then slice up in bite-size chunks.
• Melt the butter in a frying pan.
• Add finely chopped garlic, slice leeks and sauté until browned.
• Add mushrooms to the fry pan and sauté for 3-5 minutes.
• Add asparagus (except for tips) and zucchini to the fry pan.
• Add salt and fresh ground black pepper.
• Cover and simmer until tender; about 10 minutes.
• Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
• Garnish with grated fresh parmesan cheese.

VEGETARIAN BROCCOLI, RICE, AND ASPARAGUS CASSEROLE

Steps:

• Mix rice, broccoli, parmesan cheese, asparagus, cream of broccoli, and mushrooms in a mixing bowl.
• Pour into a greased casserole dish.
• Sprinkle cheddar cheese over the top.
• Bake covered for 35-40 minutes at 325°F.

ASPARAGUS AND ZUCCHINI CRUDI

Steps:

• Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
• In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.