Cheesy Zucchini Rice
Try this cheesy zucchini rice, similar to risotto, but with much less effort. An easy recipe especially if you have an abundance of zucchini.
Ingredients
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2 to 3 tablespoons butter, softened
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1/4 cup panko bread crumbs (optional)
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2 cups lower sodium chicken broth
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1 cup long grain white rice
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1/2 teaspoon salt
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1 pinch cayenne pepper
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2 cups shredded zucchini
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3/4 cups shredded Gruyere cheese
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2 teaspoons chopped fresh marjoram or oregano
Instructions
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Gather all ingredients.
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For crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko, if desired. Cook and stir until toasted, about 2 minutes. Remove from saucepan.
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Add broth to saucepan. Bring to boiling. Add rice, salt and cayenne pepper.
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Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
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- Gently fold in zucchini, cheese, marjoram, and remaining 2 Tbsp. butter.
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Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.
Directions
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