Zucchini Rice Salad with Pecans

J. White Harris


My garden is producing lots of zucchini so I developed this recipe to use some of it and to use some other ingredients I had on hand. The rice was leftover from last night’s dinner and the rosemary is one of the spices from the garden. This turned out to be delicious and was very quick and easy. I used 1 green and 1 yellow zucchini.

☆☆☆☆☆ 0 votes
6 to 8
20 Min
10 Min
Stove Top


Add to Grocery List

2 c
cooked rice
1/2 c
pecans, coarsely chopped
1 clove
garlic, sliced thin
2 medium
zucchini, grated
1 tsp
fresh rosemary (1 sprig)
2 Tbsp
extra virgin olive oil
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper

How to Make Zucchini Rice Salad with Pecans


  • 1Chop the pecans, slice the garlic, grate the zucchini, and pull the rosemary leaves from its sprig and chop.
  • 2Heat the oil in a medium skillet over medium heat. Add the pecans and cook, stirring, until toasted and fragrant, 2 to 3 minutes.
    Note: Watch the pecans, as they are toasting, they can burn easily.
  • 3Add the garlic and cook until golden brown, about 1 minute.
  • 4Stir in the zucchini, thyme, salt, and pepper and cook, stirring, until just tender and wilted, 1 to 2 minutes.
  • 5Remove from heat and stir in the rice until well combined.
  • 6Taste to check the flavor and adjust the seasonings as needed.

Printable Recipe Card

About Zucchini Rice Salad with Pecans

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

Show 2 Comments & Reviews

How To Make The Perfect Hard Boiled Egg Recipe

How to Make the Perfect Hard Boiled Egg

Kitchen Crew @JustaPinch

They pack protein into a salad, are a fantastic on-the-go breakfast and a necessity for making deviled eggs. Hard boiled eggs are fantastic but are a bit intimidating to cooks....