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Cheesy Zucchini Rice

4

32 min

Cheesy Zucchini Rice

Cheesy Zucchini Rice Photo 1

Time

32 min

Serving

6 persons

Calories

1049

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
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

  • to 3 tablespoons butter: 2 piece (softened)
  • panko bread crumbs: 0.25 cup (optional)
  • lower sodium chicken broth: 2 cups
  • long grain white rice: 1 cup
  • salt: 0.5 tsp
  • pinch cayenne pepper: 1 piece
  • zucchini: 2 cups (shredded)
  • Gruyère cheese: 0.75 cups (shredded)
  • fresh marjoram or oregano: 2 tsp (chopped)

Metric Conversion

Stages of cooking

Cheesy Zucchini Rice Photo 2 1
Cheesy Zucchini Rice Photo 3 2
Cheesy Zucchini Rice Photo 4 3
Cheesy Zucchini Rice Photo 5 4
Cheesy Zucchini Rice Photo 6 5
Cheesy Zucchini Rice Photo 7 6
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 2
  2. 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. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 3
  3. Add broth to saucepan. Bring to boiling. Add rice, salt and cayenne pepper. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 4
  4. Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 5
  5. Gently fold in zucchini, cheese, marjoram, and remaining 2 Tbsp. butter. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 6
  6. Cover and let stand 5 minutes. Sprinkle with crumb topper, if using. Dotdash Meredith Food Studios
    Cheesy Zucchini Rice Photo 7

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