Cheesy Zucchini Rice

Finally, I've come across a zucchini recipe that Dave will eat!  And the zucchini can be replaced with other squash like summer squash or even delicata, so just use what you have on hand this late in the season.  This yummy rice is cheesy and full of flavor with a great texture.  Plus it's easy to make.  I've toasted rice before when I made this Mexican rice and it really brings out a difference flavor in the rice and I think it helps absorb the liquid better to create a fluffy rice that blends well with the added squash and cheese.  I'm so glad I stumbled across this dish.  I've made it three times and am thrilled that Dave likes it so much.  At last, he's a believer in zucchini!

This recipe comes from Karly and Buns in My Oven and is a great way to add more veggies to the dinner table and a twist on regular rice.  I used a combination or zucchini and golden zucchini, but any soft skinned squash will work--just wash and trim the ends before shredding.  I'm looking forward to trying some fall and winter squash varieties too.  Using chicken stock to hydrate the rice provides another depth of flavor.  Have fun with the cheese too--I used cheddar, but Monterrey or Colby jack would be great too.   This cheesy, veggified rice is great with meatloaf, chicken or just about anything and will be quick to pull together while your entree cooks.

Cheesy Zucchini Rice

Ingredients

2 small zucchini or similar squash
1 Tablespoon olive oil
1 cup medium or long-grain white rice
2 cups chicken broth (or base/bouillon mixed with water)

1 cup shredded cheddar cheese
2 Tablespoons butter, optional
1/2 teaspoon garlic powder
salt and pepper, to taste

Wash zucchini and trim off ends.  Grate or shred, using a box grater or food processor.  Set aside.

In a medium to large skillet, heat olive oil over medium heat.  Add rice and toast.  Stir occasionally.

When the rice is lightly golden, add the chicken broth.  Bring to a boil, then reduce to low and cover.  Cook for 15-20 minutes.

After most of the liquid is absorbed, remove from heat.  Add zucchini, cheese, butter (if using) and garlic powder.  Stir to combine, then salt and pepper to taste, stirring again.  Note: for a creamier texture, you could also add a splash of milk.

Makes 6-8 servings.

Happy Baking,
The Cookie Princess

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