Zucchini Rice Cups Recipe

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Zucchini Rice Cups

Marina Neff


This recipe makes a nice little appetizer and it looks as good as it tastes.

★★★★★ 1 vote
makes 15
Stove Top


3 medium
zucchini (approx 6 inches long) cut into 1 1/2 inc slices
1 Tbsp
vegetable oil
1 small
seeded, diced tomato
2 Tbsp
minced onion
2 tsp
minced green chilis (can use the canned)
1/2 tsp
dried basil
drued oregano
1/2 c
cooked rice
1/4 c
grated fresh parmesean cheese


1Steam zucchini slices for about three minutes in a small saucepan... Drain the liquid and let cool
2with a small melonballer, scoop out some of the zucchini pulp, making a "cup". make sure to leave about 1/4 inch thick on the sides for stability.
3heat oil in a skillet and add everything except the rice and cheese... saute till heated through, then stir in the rice and cheese and mix well
4Spoon into the zucchini cups and serve warm.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy