1 c white rice
1 tbsp grated ginger (or less, if you’re not into ginger)zest and juice of 1 lemon
2 c stock
3-4 scallions, diced
salt to taste
Put the rice, ginger, lemon, and stock in a rice cooker / on the stove and cook as you would normally cook white rice. Meanwhile, finely grate the zucchini. Put it in a colander and rinse thoroughly, since zucchini juice is kind of bitter. Once the rice is done cooking, add the zucchini and scallions and replace the lid, letting it steam for another 5-10 minutes. Feel free to add more lemon juice. I often do, since I love tart rice dishes.