Best Zucchini Pilaf Recipes

BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR

Steps:

• Preheat oven to 400*F.
• Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
• Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
• Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

ZUCCHINI RICE PILAF

Steps:

• In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.

BULGUR PILAF WITH TOMATO AND ZUCCHINI

Steps:

• Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
• Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
• Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
• Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.

ZUCCHINI PILAF WITH ALMONDS

Steps:

• For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
• In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
• For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
• For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
• When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

ZUCCHINI RICE PILAF

Steps:

• In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
• Stir in the rice and carrot.
• Reduce heat; cover and simmer for 10 minutes.
• Add zucchini slices and simmer another 10 minutes or until zucchini is tender.

ZUCCHINI PILAF!

Steps:

• 1. Sauté zucchini and garlic in olive oil until just wilted. Remove from skillet
• 2. Add butter to pan and sauté rice until it starts to turn golden brown.
• 3. Place rice into a saucepan. Add broth, wine and salt and bring to a boil. Place zucchini on top BUT DO NOT STIR!
• 4. Reduce heat to low. Cover and simmer until rice is done, about 20 minutes. Serve sprinkled with freshly grated Parmesan. NOTE: Please don't use the stuff in The Green Can. :-)

ZUCCHINI KöFTE WITH BEET-BULGUR PILAF

Steps:

• Make köfte:
• Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
• Pulse garlic, parsley, and cilantro in food processor until finely chopped.
• Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
• Mash chickpeas:
• With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
• Make bulgur:
• Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
• Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
• Fry köfte:
• Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
• Make sauce:
• Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
• Serve warm köfte and bulgur with sauce.

ZUCCHINI & BROWN RICE PILAF WITH BOCA CRUMBLES

Steps:

• Cook zucchini and mushrooms in dressing in large skillet on medium-high heat 3 min., stirring frequently. Spoon vegetables to one side of skillet.
• Add remaining ingredients to other side of skillet; simmer on medium-low heat 5 min.
• Remove from heat; cover. Let stand 5 min. or until rice is tender.

BARLEY-ZUCCHINI PILAF

Steps:

• Heat oil over medium heat in frypan.
• Add onion and garlic and saute until tender (about 5 minutes).
• Add broth, thyme, seasonings, carrot and barley.
• Stir and bring to a boil.
• Transfer to a 2 1/2 quart casserole dish.
• Cover and bake 40 minutes.
• Stir in zucchini and parsley.
• Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
• For Vegetarian use the water.

ZUCCHINI KöFTE WITH BEET-BULGUR PILAF RECIPE | EPICURIOUS.COM

Steps:

• Make köfte:
• Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
• Pulse garlic, parsley, and cilantro in food processor until finely chopped.
• Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
• Mash chickpeas:
• With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
• Make bulgur:
• Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
• Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
• Fry köfte:
• Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
• Make sauce:
• Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
• Serve warm köfte and bulgur with sauce.