Zucchini Rice
Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy zucchini rice side dish.
Servings: 6
Ingredients
- 2 cups chicken or vegetable broth
- 1 cup long grain or Jasmine rice
- 2½ cups shredded zucchini (2 small or 1 medium)
- 2 tablespoons butter
- ½ cup freshly shredded sharp cheddar cheese
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon chopped 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.
- Taste and add salt and pepper, only as needed.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 1mg