Cheesy Zucchini Rice


posted by on cooking, leftovers, quick, vegetable

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Pinterest, Pinterest, Pinterest. Found this gem on you know what. Really have no other words than it was so good, what was to be leftovers ended up being a second helping! Thanks to the Buns In My Oven blog for sharing the recipe.
*my version ended up being vegetarian friendly because I only had vegan bouillon instead of chicken broth – it was just as good, if not better!*

What you’ll need:

  • 1 tablespoon olive oil
  • 1 cup rice (I used regular instant rice)
  • 2 cups broth (I used Rapunzel brand Vegan Vegetable Bouillon – No Salt)
  • 2 tablespoons butter
  • 1 medium zucchini, grated (wash and leave the peel on!)
  • 1 cup shredded cheddar cheese (I finely shredded it so it would melt fully)
  • ½ teaspoon garlic powder (I used a dash of garlic salt & skipped the salt below)
  • salt and pepper to your liking
  • splash of milk, if needed (mine didn’t need it)
  1. Heat the olive oil in a medium sauce pan over medium heat.
  2. Add rice and stir to coat. Toast, stirring it often. Mine didn’t really turn golden like her recipe calls for (perhaps I was just impatient).
  3. Pour in the broth & bring to a boil. Turn the heat to low, cover and let simmer.
  4. Cook for about 15 minutes or until the rice has soaked up most of the liquid.
  5. Remove from heat and add in the butter, zucchini, cheese & garlic. Stir until cheese is melted and everything is mixed well.
  6. Add salt & pepper to taste and milk if needed (again, I didn’t need the milk).
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