Summer Veggie Rice Bowl

• 1 1/3 cups cooked brown rice, cooled to room temperature
• 1 cup frozen shelled edamame (green soybeans), thawed
• 1 cup grape tomatoes, halved
• 1/2 cup torn fresh basil
• 1/4 cup pine nuts, toasted
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 cups chopped zucchini
• 1/2 ounce fresh Parmesan cheese, shaved

1. Combine the first 9 ingredients in a large bowl, and toss until well blended. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. Top with shaved Parmesan cheese.

brown rice, grape tomatoes, fresh basil, pine nuts, lemon rind, lemon juice, kosher salt, freshly ground black pepper, olive oil, zucchini, parmesan cheese

Taken from www.myrecipes.com/recipe/summer-veggie-rice-bowl (may not work)