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Cheesy Zucchini Rice

The summer squash just keeps on growing, and I’ve been inundated with zucchs (pronounced zukes). Believe me when I tell you, I am not complaining. I’m always appreciative of my gorgeous green bounty. I really can’t get enough of them. But I  have struggled some this year with coming up with more uses for them than the previous go-to 3 I had, as I mentioned a few weeks ago. Now, I’ve discovered yet another new use for my beloved summer squash. Cheesy Zucchini Rice! Seriously, it’s the perfect summer side dish for you. I know you haven’t tried it yet, but you’ll have to trust me on this.

This little recipe also incredibly versatile, and goes well with pretty much any main dish – grilled chicken, pork, fish, steak, shrimp (you get the idea). You could even mix in some extra vegetables and serve it as a vegetarian entree, or just a light summer lunch. You can feel pretty safe changing up the cheese, too! We love a good cheddar, but I’m certain most cheeses would taste great. I mean, when can you go wrong with cheese? Trying to eat healthier? Try a little less cheese, and add in a little extra zucchini. However you decide to make it, just make it – before zucchini season is over!

Cheesy Zucchini Rice

4 Sons 'R' Us: Cheesy Zucchini Rice

recipe adapted from Buns In My Oven

1 tbsp olive oil
1 cup long-grain white rice
2 cups of chicken broth
2 tbsp butter
1 medium or 2 small zucchini, grated (you can use a food processor or a standard cheese grater)
1 cup shredded cheddar cheese
1/2 tsp garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions

1. In a medium pan, or pot, over medium heat, heat the oil.
2. Add the rice, briefly giving it a stir to coat, and then add in the broth and bring to a boil. Turn the heat down to low and cover.
4. Simmer 15 – 20 minutes, or until the majority of the liquid has been absorbed and the rice is tender.
5. Remove the pan or pot from the heat source. Stir in the butter, zucchini, cheese, and garlic and continue stirring until evenly combined. Re-cover and let the rice sit for about 5 minutes.
6. Stir again and then add in the salt and pepper and a splash of milk (if needed)  if you’d like to thin =the mixture out a bit or if it needs an extra dash of creaminess.

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About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

12 responses »

  1. Pingback: Fiesta Friday #24 | The Novice Gardener

  2. You are lucky. None of my zucchinis made it this year. It seems it is either feast or famine with them. Hope I’ll find someone to trade with because it really is a super and versatile vegetable. Otherwise will just have to bite the bullet and buy some.

    Reply
    • I am VERY blessed in my zucchini abundance! Even though they’re ‘in season’ here, they’re still selling for ridiculously high prices at the grocery stores ($2/lb) and they’re not even sourcing them locally. If you have to buy them, check out your local farmers market. We went there today just to stock up on a few things, and the special was spend $15 and get 10 lbs free summer squash, green or yellow, plus several other things. I am definitely going to be exhausting my new found trove of zucchini recipes 😉

      Reply
  3. Love zucchini or as we call them, courgettes! One of my favourite ways to have them is raw, grated and doused in olive oil, lemon, garlic and mint. Yours is a lovely recipe – very comforting too! On another note, I noticed that you have not included a link to Angies post on FF#24 – please would you edit your post to include it so that you can be considered for a feature next week. In the meantime, thank you so much for sharing this delicious recipe with us and Happy Fiesta Friday!

    Reply
  4. We have lots of Zucchini in our garden this will be a great recipe to try. Thanks so much for sharing with Foods of The World as we visit Greece.
    Miz Helen

    Reply
  5. This looks delicious! I can’t wait to try it Thank you for linking up at Tickle My Tastebuds last week. I am featuring you on tomorrow’s party! Make sure you stop by and share some more delicious recipes!

    Julia @ Mini Van Dreams

    Reply
  6. Pingback: Creamy Buffalo Chicken Sandwiches | Tickle My Tastebuds

  7. made the fritters turned out awesome can’t keep them in the house lol tried the cheesy zucchini rice and I laugh cuz my hubby always says he hates rice but he had 4 helpings of it. keep it coming love trying new things and the family loves it all.

    Reply
  8. Pingback: Zucchini & Squash Au Gratin | 4 Sons 'R' Us

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