¼teaspoonfreshly ground black pepperadjust to taste
1tablespoonchopped fresh Italian parsley
Instructions
Combine the broth and the rice in a saucepan and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 14-16 minutes, until the liquid has been absorbed and the rice is tender.
Remove from the heat and stir in the zucchini and the butter. Stir in the cheese and top with a lid for 3-4 minutes, until the cheese has melted.