I am a big advocate for every dinner to include a protein, a starch and greens. This cheesy zucchini rice could serve as either a starch, greens or both. I personally serve this alongside another vegetable because you can never have enough greens in your diet. The original recipe from
Buns in My Oven had more rice and less zucchini, however I found it even better with the modifications.
I found that the left overs were nowhere near as good as the first time around. This recipe makes an almost perfect amount for four. I recommend making only as much as you think will be eaten on the night of.
What You Need
- 1 Tbsp olive oil
- 1/2 cup long-grain white rice
- 1 1/2 cups chicken broth
- 2 Tbsp butter
- 1 medium zucchini, grated
- 1 cup shredded sharp cheddar
- 1/2 tsp garlic powder
- Splash of milk, as needed
How You Make It
1. In a medium sauce pan heat olive oil over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.
Formatted PDF of Recipe
2. Line a cookie sheet with foil and spray with non-stick spray.
