Grated into thin strips, the squash practically melts into the rice, and combined with cheese and flavored with broth, this perfect summer side bears a strong resemblance to creamy risotto. It is also an eye-pleaser, being a delightfully bright green!
Cheesy Zucchini Rice
adapted slightly from Buns in My Oven
serves about 4
1/2 TB olive oil
1/2 cup white rice
1 cup chicken broth
1 TB butter
1 med. zucchini, grated
1/2 cup cheddar cheese, grated
1/4 tsp garlic powder
salt and pepper to taste
splash of milk, if desired
Heat olive oil in a saucepan over med. heat. Add rice and stir to coat. Toast the rice, stirring often, until it just begins to turn golden.
Pour in chicken broth, bring to a boil and reduce heat to low. Simmer 15-20 min or until most of the liquid is absorbed.
Remove from heat and add butter, zucchini, cheese, garlic powder and salt and pepper. Stir well to combine. Cover and let sit 5 min.
Stir again and add milk if desired.