Sometimes the simplest meals are the most delicious. This meal couldn't be easier but truly takes advantage of all the yummy summer produce available. Since we aren't using too many ingredients, try to find the best zucchini and tomatoes you can because it will make a huge difference in the end product. And of course, don't shy away from switching up the cheese. Goat cheese, gorgonzola, feta, or a fresh mozzarella would all be delicious.
Zucchini and Tomato Basil Brown Rice Bowl
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- 1 cup brown rice
- 1 tbsp. olive oil
- 2 cups zucchini, chopped
- 2 cups cherry tomatoes, halved
- 14 oz canned cannellini beans, drained and rinsed
- 1 cup corn
- 1/2 cup torn fresh basil
- 1/4 cup walnuts
- 2 tsp. lemon zest
- 3 tbsp. lemon juice
- 1/4 cup Parmesan cheese
- Salt and pepper
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Cook the rice according to package directions. This can vary depending on what kind of brown rice you purchase. You can cook most brown rice by bringing the brown rice and water (2:1 water to rice) to a boil, then cover the rice and turn down to a simmer for 15-20 minutes until the water is absorbed completely. Turn off the heat, fluff it with a fork and cover it again for 5 minutes.
Sauté the zucchini, cherry tomatoes, white beans, and corn in olive oil until tender and tomatoes are beginning to burst and from a sauce. Season with salt and pepper.
Top the rice with the vegetables, basil, walnuts, lemon zest, lemon juice, and Parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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