Naked Recipe: Zucchini + Brown Rice Summer Tapas

Zucchini Rice Tapas


  • 1 organic zucchini, sliced
  • 3 cups organic low-sodium vegetable broth or filtered water, divided
  • 1/4 cup yellow onion, chopped
  • 1 Tbsp. organic, non-GMO miso paste or shoyu
  • 3 cloves garlic, chopped
  • 1 cup brown rice, cooked
  • 1 cup filtered water
  • 1/2 cup organic carrots, shredded
  • 1 organic tomato, sliced
  • 1 sprig organic dill, chopped
  • [tw-divider][/tw-divider]


  1. In a medium bowl, mix the zucchini slices with 1 cup of the vegetable broth. Marinate for 10 minutes.
  2. In medium pan, sauté the onion, miso paste or shoyu, garlic, and 3 tablespoons of the vegetable broth or filtered water for 5 minutes. Add the brown rice and stir. Add the remaining 2 cups of vegetable broth and 1 cup of filtered water and bring to a boil. Reduce to medium-low heat and cook, covered, for 35 minutes. Add the carrots to the rice and continue cooking for an additional 10 minutes.
  3. Place the sliced zucchini on a baking sheet. Bake at 350 degrees for 25 minutes.
  4. Add a bit of the rice mixture to each zucchini slice and top with tomato and dill. Serve.


Carrot-rice mix can be replaced with any other gluten-free grain or seed, such as quinoa, millet, or buckwheat.