Zucchini is a relatively new vegetable to me.* It’s not that I didn’t like it until now; my family just never ate zucchini when I was growing up and, therefore, I didn’t have any recipes using zucchini. Thanks to Pinterest and some awesome food blogs I am slowly collecting recipes that use zucchini. This is one of my favorite zucchini recipes that I have found so far. (Not to be confused with Cheesy Zucchini and Rice Casserole, which is also tasty.)
Cheesy Zucchini Rice
From the Kitchen of: Buns in My Oven
Prep Time: 30 minutes
1 Tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth
2 Tbsp butter
1 medium or 2 small zucchini, shredded (you can use a food processor or cheese grater)
1 cup shredded sharp cheddar
½ tsp garlic powder
salt and pepper, to taste
splash of milk, as needed
Heat olive oil in a medium sauce pan over medium heat. Add rice and stir to coat. Toast rice, stirring often, just until it starts to turn golden.
Pour in chicken broth and bring to a boil. Once boiling turn heat to low and cover. Cook for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from heat and add butter, zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper, to taste, and a splash of milk until the rice is your preferred consistency. (Adding milk is completely optional; I don’t usually add any at all.)
I have tried this recipe with and without the garlic powder; though both are good I actually prefer to omit the garlic.
*Is zucchini actually a vegetable?
“In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.” – Wikipedia