Paleo Zucchini Rice

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So I have a confession to make… I am not a huge cauliflower rice fan. I mean don’t get me wrong, I’ll eat it steamed or sautéed or roasted, but I never fell in love with grain free cauli rice. I feel like I might be written a citation for not being a fan of cauli rice, but I figure I better come clean now or never.

In the time that I’ve been eating grain free, I don’t crave rice regularly, which is a relief. But there are those times, you know the ones, when you kinda sorta really NEED it. And not the cauli kind. Well, since my body still doesn’t love the real deal rice as much as my mouth does, I finally figured out a way to have my rice and eat it too. It’s still simple and tonight for dinner I served crawfish etoufee over my paleo rice (non-cauli) and my children literally ate 3 bowls each. THREE. I couldn’t believe how many times I got up to refill for them.

This can be made with any veggie that you can spiralize – if the green throws you off, yellow squash will work or you can peel your zucchini (though I see no reason to with all those vitamins packed in)!

Further Food Nutritionist Commentary:

This recipe is brilliant! Using veggies as a replacement to foods often consumed in large quantities can help increase veggie intake and may help those who struggle with trying to decrease carbohydrate intake. Epidemiological studies show that diets high in vegetables are associated with reduced risk of cancers, cardiovascular disease and with increased longevity. Zucchini veggies are packed with antioxidant, Vitamin C, which plays a role in bone, blood vessel, skin, and connective tissue health. They are also a source of the powerful antioxidants, lutein and zeaxanthin! Leave the skin and eat the seeds as well for more nutrients!

By Kathleen Benson, RDN LD

Paleo Zucchini Rice

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Servings: 2

Ingredients

2 large zucchini squash
1 teaspoon avocado oil, or cooking fat of choice
1/2 teaspoon sea salt
additional seasonings like garlic, onion, chives, sesame seeds (not AIP), etc.

Instructions

1. You will want to slice the ends off your squash and then spiralize them.
2. After they are spiralized, place on a cutting board and dice until desired sized “kernels”
3. In a wok or skillet, saute the zucchini rice in the teaspoon of oil for about 5 minutes or until it softens
4. You will want to try to cook off as much water as possible
5. Add in the seasonings of choice and then serve!

1. You will want to slice the ends off your squash and then spiralize them. 2. After they are spiralized, place on a cutting board and dice until desired sized “kernels” 3. In a wok or skillet, saute the zucchini rice in the teaspoon of oil for about 5 minutes or until it softens 4. You will want to try to cook off as much water as possible 5. Add in the seasonings of choice and then serve!

Nutrition Information

Per Serving:  Calories: 53; Total Fat: 3 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1179 mg; Potassium: 512 mg; Carbohydrate: 6 g;  Fiber: 2 g; Sugar: 5 g; Protein: 2 g
Nutrition Bonus: Vitamin C: 58%; Vit A: 7%; Iron: 3%; Calcium: 3%;

Need a spiralizer? Try this one!

Add flavor and boost immunity with Daily Turmeric Tonic

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One thought on “Paleo Zucchini Rice

  1. Gotte

    This is such a great new way to eat zucchini! I never thought of making it like a rice! I am so happy to of discovered this recipe because it is a great new low carb one as an alternative to rice!

    Reply

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