Keto Spicy Zucchini Rice Recipe

Gluten Free
Paleo
Quick Easy
Sides
Vegan
Vegetarian
4.6/5
(1320 reviews)
Keto Spicy Zucchini Rice
Zylo Recipes

Description

Imagine a light and fluffy rice alternative, each grain infused with the bright flavors of summer. This dish features finely diced zucchini, lending a subtle sweetness and delicate texture that perfectly complements the rice. The zucchini melts into the rice, creating a creamy, comforting consistency.

A generous squeeze of fresh lemon juice awakens the palate, its tangy zestiness cutting through the richness and adding a vibrant, citrusy note. The lemon’s brightness dances on the tongue, leaving a clean and refreshing finish. Aromatic garlic, sautéed to golden perfection, infuses the dish with its savory essence.

Each bite is imbued with the unmistakable warmth and depth of garlic, creating a truly satisfying flavor profile. A pinch of chili flakes adds a subtle warmth that gently lingers, enhancing the other flavors without overpowering them. The slight heat provides a delightful contrast to the coolness of the zucchini and the brightness of the lemon, creating a well-balanced and intriguing dish.

This dish is incredibly versatile, making it an excellent accompaniment to a wide variety of main courses. Its light and fresh flavors pair beautifully with grilled fish, roasted pork, pan-fried chicken, or your favorite plant-based protein. It can also be enjoyed as a light lunch or a satisfying snack.

Its vibrant color and enticing aroma make it a visually appealing and palate-pleasing addition to any table. Whether you're looking for a simple side dish or a flavorful base for a more elaborate meal, this zucchini and lemon-infused rice alternative is sure to become a favorite. Its ease of preparation and delightful taste make it a winning choice for any occasion.

Preparation Time

Prep Time
4 min
Cook Time
7 min
Total Time
11 min

Nutrition Information

Per 1 servings serving
C
Calories
300 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
10 g

C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 18 g

Cholestrol 60 mg
Sodium 400 mg
Potassium 500 mg
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Ingredients

    1.
    Cauliflower Rice
    Cauliflower Rice
    1-½ cup
    2.
    Garlic
    Garlic
    1 clove
    3.
    Zucchini
    Zucchini
    1 small
    4.
    Hot Chili Pepper, Dried, With Seeds
    Hot Chili Pepper, Dried, With Seeds
    1 teaspoon
    5.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ⅓ cup
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Heat the oil in a skillet over medium heat. Dice the zucchini into half-inch cubes. Add to the skillet and cook for 1-2 minutes, allowing it to brown slightly and develop a slightly crispy exterior.
    2.
    Crush the garlic and add it to the skillet along with the cauliflower rice, chili flakes, lemon zest, salt, pepper, and stock. Stir well to combine all the ingredients. Reduce heat to low, cover, and simmer for 3-4 minutes, or until all the liquid has been absorbed and the rice and zucchini are cooked through and tender.