cooking · Dinner · Gluten-Free

Cheesy Zucchini Rice

Comfort food with lots of veggies? The kids loved it with no complaints. Something about when one grates zucchini, I get nearly no complaints. Keep the veggies nearly invisible and they hoover it down….


Cheesy Zucchini Rice


  • 2 Tbsp olive oil
  • 2 cups long grain rice
  • 4 cups broth
  • 2 Tbsp unsalted butter
  • 1 sweet onion, finely chopped
  • 3 small zucchini, grated
  • 1 Tbsp garlic, minced (3 or so large cloves)
  • ½ tsp ground black pepper
  • 2 cups sharp cheddar cheese, grated (8 ounces)


Heat a tall saucepan over medium, add in oil and rice, cook for a few minutes, stirring often, to toast the rice.

Add in the broth, bring to a boil over high, stirring often. Put on a lid, reduce heat to medium-low, cook for 20 minutes. Turn off heat, set aside.

Melt butter in a saute pan over medium, add in onion, cook until tender. Add in garlic, cook for a minute. Add in zucchini, let cook for a few minutes, until softened. Sprinkle with pepper.

Fold in rice, gently stirring to combine. Add in cheese, folding in till it melts. Serve immediately.

Serves 4 to 8.

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