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.