A flavorful and easy-to-make rice dish with zucchini, enhanced by aromatic spices like vaangi baath powder, garam masala, and sambar powder! This quick recipe is perfect for lunch boxes and busy weekdays.
I love making “variety rice“ recipes for our lunch boxes, and I’m sure many of you do, too! One-pot meals with vegetables are always a great option, and this zucchini rice is one such simple and flavorful dish.
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Why you’ll love this zucchini rice
- One-pot meal, making it quick and easy.
- Packed with flavor from Indian spices.
- Customizable with different grains like quinoa or brown rice.
- Great for meal prep and lunch boxes.
Just like sambar powder, rasam powder, and garam masala, vaangi baath powder has become a staple in my kitchen. I use it not only for bisi bele baath but also for vegetable rice dishes like ridge gourd rice and brinjal rice, as well as for dry curries. It’s a versatile spice blend, so I highly recommend keeping it stocked—it’s especially handy for vegetable-based rice dishes. You can also check out my homemade version in my cookbook!
This zucchini rice recipe is quite similar to ridge gourd rice. Now that my son enjoys spicier food, I’ve started adding sambar powder to this variety of rice dishes as well. Instead of the usual chana dal and urad dal tempering, I opted for shahi jeera this time. But there are no strict rules—I usually follow my intuition when it comes to tempering.
Zucchini is quick and easy to chop, and it cooks faster compared to other vegetables. You can prepare this dish as a one-pot meal in a pressure cooker, like I did today, or cook the rice and zucchini masala separately and mix them. I’ve included instructions for both methods below, so feel free to check them out!
Ingredients required and substitutions
Tempering: We start by tempering shahi jeera, which imparts a unique and delightful flavor. If you don’t have shahi jeera, you can substitute it with cumin or fennel seeds. However, note that these three are not direct substitutes for each other, as each brings its distinct taste. Feel free to experiment with them to find what suits your preference. Next, we add curry leaves and asafoetida.
Aromatics: I’ve used only onions in this recipe, but you can also include two cloves of garlic for extra depth of flavor.
Zucchini: Since this is zucchini rice, zucchini is, of course, essential! You can use either green or yellow zucchini or a mix of both. I opted for a combination of green and yellow squash in this version.
Spices: I used a blend of vaangi baath powder, sambar powder, garam masala, and turmeric powder. If you prefer, you can omit the garam masala and sambar powder and instead use 2.5 teaspoons of vaangi bath powder. Alternatively, you can replace them with ½ teaspoon of red chili powder along with vaangi bath powder. The spice mix is flexible, so feel free to adjust it according to your taste.
Rice: I used short-grain sona masoori rice, a popular raw rice variety in South India. However, you can choose any grain, such as millet, hand-pound rice, brown rice, or quinoa. Keep in mind that the cooking time and water ratio will vary:
- For brown or hand-pound rice, use 2.5 cups of water per cup of rice and cook for 20 minutes.
- For millet, quinoa, or basmati rice, use 1.5 cups of water per cup of rice, cook for 2 minutes, and release the pressure after 5 minutes.
Additionally, you’ll need water for cooking, salt for seasoning, and cilantro for garnish. For precise measurements, please refer to the full recipe.
Dietary Specifications
- Vegetarian
- Gluten-Free (Ensure asafoetida is gluten-free)
- Vegan-Friendly
- Nut-free
Method 1: Instant Pot (One-Pot Cooking)
- Set the Instant Pot in saute mode, and when the display says hot, add the oil. After 30 seconds, add the shahi jeera and let it sizzle. Then, add the chopped onion, curry leaves, and asafoetida. Cook until the onions are soft and translucent. Then turn off the Instant Pot.
- Now add the chopped zucchini and all the spices – vaangi bath powder, garam masala, sambar powder, turmeric powder, and salt. Then add the rinsed rice, 2 cups of water, and cilantro. Mix well.
- Close the Instant Pot. Ensure the vent is in the sealing position and cook in rice mode. Let the pressure release naturally open the Instant Pot and gently fluff the rice.
- You can enjoy the rice with raita or any kurma of your choice.
Method 2 – Cooking the rice separately and mixing
- Cook the rice in your preferred way, either in a pressure cooker or open pot method or in a rice cooker.
- Heat a pan or kadai and add oil. When the oil is hot, add the shahi jeera, curry leaves, and asafoetida. As they start to sizzle, add the chopped onions and cook until they turn translucent.
- Then add the chopped zucchini, salt, vaangi bhath powder, sambar powder, turmeric powder, and garam masala. Sprinkle two tbsps of water and mix.
- Cover and cook this mixture for 5 minutes, remove the lid, and cook until the water evaporates and the zucchinis are softer and tender.
- Turn off the heat, add the cooked rice, and mix thoroughly.
That’s it. zucchini rice is ready. Garnish it with cilantro and serve hot with raita.
Recipe Notes
- Vegetable Variations: Substitute or mix zucchini with chow-chow, ridgegourd, cabbage, or bell peppers.
- Adjust Seasoning: Modify spice and salt levels to suit your taste.
- Grain Options:
- Brown rice/Hand-pound rice: Use 2.5 cups water per 1 cup rice and cook for 20 minutes.
- Millets/Quinoa/Basmati rice: Use 1.5 cups of water per 1 cup of grain, cook for 2 minutes, and release pressure after 5 minutes.
- Storage: Stays fresh in the refrigerator for up to 2 days—reheat before serving.
- Enjoy your zucchini rice with a side of raita, papad, or curry!
More variety rice recipes
Loved this recipe?
If you try this zucchini rice, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Zucchini Rice | Indian Style Zucchini Baath
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml ;1 tsp = 5ml;
- 2 tsp oil
- 1 tsp shahi jeera
- 5 curry leaves
- ¼ tsp asafoetida
- ¾ cup onion chopped
- 1.5 cups zucchini chopped
- 2 tsp vaangi bath powder I have used store-bought powder
- ¼ tsp garam masala
- ¼ tsp sambar powder
- ⅛ tsp turmeric powder
- 1.5 tsp salt
- Salt – ⅕ tsp
- 1 cup rice sona masoori variety
- 2 cups water
- 1 tbsp cilantro chopped
Instructions
- Set the Instant Pot in saute mode, and when the display says hot, add the oil. After 30 seconds, add the shahi jeera and let it sizzle. Then, add the chopped onion, curry leaves, and asafoetida. Cook until the onions are soft and translucent. Then turn off the Instant Pot.
- Now add the chopped zucchini and all the spices – vaangi bath powder, garam masala, sambar powder, turmeric powder, and salt. Then add the rinsed rice, 2 cups of water, and cilantro. Mix well.
- Close the Instant Pot. Ensure the vent is in the sealing position and cook in rice mode. Let the pressure release naturally open the Instant Pot and gently fluff the rice.
- You can enjoy the rice with raita or any kurma of your choice.
Video
Notes
- Vegetable Variations: Substitute or mix zucchini with chow-chow, ridgegourd, cabbage, or bell peppers.
- Adjust Seasoning: Modify spice and salt levels to suit your taste.
- Grain Options:
- Brown rice/Hand-pound rice: Use 2.5 cups water per 1 cup rice and cook for 20 minutes.
- Millets/Quinoa/Basmati rice: Use 1.5 cups of water per 1 cup of grain, cook for 2 minutes, and release pressure after 5 minutes.
- Storage: Stays fresh in the refrigerator for up to 2 days—reheat before serving.
- Enjoy your zucchini rice with a side of raita, papad, or curry!
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Originally posted in 2018, this recipe has now been updated with a recipe card, fresh images, and nutritional details.
Vaangi bhath powder maust have taken this dish to another level.Its always good to stock up on various masala powders to liven up a simple / boring meal, right! Loved all the dishes in this series Srividhya.
Very true. Vaangi bhath is so versatile too.
Hello Vidhya… I tried this recipe today…..in fact I’m eating zucchini rice right now…it’s so yum…too good…loved it…thanq😊
Thanks Anusha.
Omg semma tempting rice there vidhya :) looks so delicious and paathale pasikudhu .. I totally enjoyed your lunch box series vidhya..Did an excellent job, you rocked !!
Thanks a lot Manjula. :-)
That is an interesting rice recipe using zucchini. Loved your lunch box series, Vidya. The dishes are delicious for any meal of the day, even for adults.
Thanks much.
What a great idea to use zucchini with rice. I am growing zucchini in our backyard and this recipe has come at the right time. Loved your whole series Srividhya and have bookmarked many recipes to try!
Thanks, Sandhya. I am waiting for my backyard zucchinis too. :-)
Wow, Srividhya, that rice does look like a spicy vangi bath one!..and I love the fact that we can so easily Indianize this vegetable and use it for our atoz series..very nice!..I really enjoyed your kids lunch box and a big applause to both you and your son for getting us this beautiful series.
Thanks, Valli. Somehow I am struck with Zucchini for Z always. :-)
This is one flavorful rice and using vaangi bhaat masala in various dishes is a good idea. I enjoyed your lunch box ideas. Though I don’t have to pack lunch boxes but they are great quick lunch ideas.
Thanks a lot Mayuri. :-)
I can have rice in my lunch box every day and in any form. Your idea of using zucchini and making the rice our desi way is quite an interesting fusion. Loved all your lunchbox recipes this marathon.
Thanks, Sapana.
Delicious post it is! I love it
Such an yummy finish of the Marathon.. I have seen your love for Zucchini in various forms through many recipes and no doubt i was expecting a zucchini rice from you and you made it :)
Thanks Sharmila. :-)
Very healthy and tasty rice bowl
Thanks, Preeti.
Never thought zucchini can be used in a rice dish. Thanks for the idea. It sounds delicious with all the spice powders you added. Good choice for the letter Z.
Thanks, Pavani.
Its an amazing lunch box special :-)
:-) Thanks Sangeetha.
Oops sorry, I left the comment incomplete…
Srividhya, the complete lunch box series has been a beautiful one where you have posted perfect lunch boxes..all mothers would be so happy to come to your space for reference. I like the way you have added some fruit too , making it a complete meal.
kudos to you and kudos to your kid..he is a lovely kid , without any fuss !!
..a big hug to him.
I must say you have a super hero kid !…kids hardly eat veggies, kudos to him for being such a good boy.
the zucchini rice looks very flavorful and using left over rice is a quick , breezy way to make these.
Yeah, touchwood and so far so good. He doesn’t hesitate to try and that makes me try different recipes. :-) Thanks a lot Vaishali.
This zucchini rice recipe sounds super delicious, will definitely try it out soon!
Thanks :-)
This zucchini rice recipe sounds super delicious, innovative as well as easy for day to day lunchbox idea.
We love zucchini and this rice sounds absolutely delicious. It was lot of fun having you as a co-marathoner. Thanks for loads of lunch box ideas.
Thanks Harini. Same here.
Zucchini, that’s what comes to my mind when i think of the recipe start with letter “Z” :-) . Zucchini rice sounds simple and delicious. Perfect one for lunch box. You have shared amazing 26 lunch box recipe in this marathon and enjoyed reading each one of them. Kudos Vidhya!!!
Thanks, Sandhiya. Zucchini is the default for Z na.
Wow, indian style zucchini rice, a prefect lunchbox idea Vidhya, what a wonderful way to sneak this zero calorie vegetable. Super delicious dish.
Enjoyed thoroughly your 26 kid’s lunch box ideas Vidhya, you have done an incredible job yaar. Kudos to you.
Thanks a lot, Priya. We all survived. :-)