Zucchini Rice Cups

Zucchini Rice Cups Recipe

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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
  • dash
    drued oregano
  • 1/2 c
    cooked rice
  • 1/4 c
    grated fresh parmesean cheese

How to Make Zucchini Rice Cups


  1. Steam zucchini slices for about three minutes in a small saucepan... Drain the liquid and let cool
  2. with 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.
  3. heat 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
  4. Spoon into the zucchini cups and serve warm.

Printable Recipe Card

About Zucchini Rice Cups

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

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