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

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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