Jalapeno Garlic Zucchini with Brown Rice

Zucchini is a versatile vegetable that is low in calories and high in water content, making it a great choice for weight management and hydration.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Jalapeno Garlic Zucchini with Brown Rice

Cooking Method: Boiling, Stir-frying Cuisine: International, Mexican Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Zucchini
• 2 cup Brown rice
• 2 piece Jalapeno pepper
• 4 piece Garlic cloves
• 2 tablespoon Olive oil
• 2 tablespoon Lime juice
• 2 tablespoon Cilantro
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook the brown rice according to package instructions.
2. Slice the zucchini into thin rounds.
3. Heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sliced jalapeno peppers to the skillet and sauté for 2 minutes.
5. Add the zucchini slices to the skillet and cook for 5-7 minutes, until tender.
6. Season with salt and black pepper.
7. Remove from heat and stir in lime juice and chopped cilantro.
8. Serve the jalapeno garlic zucchini over cooked brown rice.
9. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.