Cheesy Zucchini Rice

Is your garden overflowing with summer squash yet? We didn't plant any this year, but I have bought some zucchini at the store and find myself wishing we had! Zucchini is such a wonderful vegetable and can be used in a variety of ways- it soaks up flavor so well! The latest way I tried zucchini was to put in rice!

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

(printable version)

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.