I'm always looking for new ways to serve zucchini. It's one of my favorite vegetables! (Even though, technically, it's a fruit.) I could care less about the formality, really. I have always thought of it as a vegetable, so I have always prepared it as one.
Anyway, back to my first thought here...I am always looking for new ways to dish up zucchini. I found this recipe on Buns In My Oven, who found it on Pink Parsley. I have done cheesy rice dishes before, but have never tossed any zucchini in there. (Had to try this!)
Let me just say, if you love zucchini, this dish is a winner! Maybe even if you don't love zucchini, but are mildly fond of it, you will still find this dish to be pretty tasty. I say this only because our youngest, who isn't a fan of anything green, ate his entire serving, and asked for seconds. That's a winner in my book! Enjoy!
1 Tbs olive oil
1 cup long-grain white rice
2 cups chicken broth
2 Tbs butter
1 medium or 2 small zucchini, grated (I used the medium size holes of my cheese grater)
1 cup shredded cheddar cheese (I used Colby Jack)
1/2 tsp garlic powder
salt and pepper, to taste
few splashes of milk, as needed
Heat your olive oil in a medium saucepan over medium heat. (I used a lidded wok.)
Add the rice and stir to coat. Toast the rice, stirring frequently, just until it starts to turn golden.
Pour the chicken broth in, and bring to a boil. Turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes, or until liquid is absorbed.
Remove from heat and add butter, garlic powder, grated cheese, and zucchini. Stir until well blended. Cover and let sit for about 5 minutes.
Stir once again and season with salt and pepper.
*Here is where you may want to add a few splashes of milk to thin out the consistency a bit. (I did) Let sit, covered, a few minutes more before serving.
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