Summer Veggie Rice Bowl

• 1 1/3 c. cooked brown rice, cooled to room temperature
• 1 c. frozen shelled edamame, thawed
• 1 c. grape tomatoes, halved
• 1/2 c. torn fresh basil
• 1/4 c. pine nuts, toasted
• 2 tsp. grated lemon rind
• 3 T. fresh lemon juice
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3 T. olive oil, divided
• 2 c. chopped zucchini
• 1/2 oz. fresh Parmesan cheese, shaved

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

Serves 4 (1 c.); 305 calories.

VERDICT:  Lemony goodness!  I used a rice blend, which I did not let cool to room temperature.  I also left off the 2 T. of olive oil at the end--it seemed to have plenty of oil without it.  Finally, I added way more Parmesan than was called for.  And it was excellent.  Keep.