Medium Dinner

Cheesy Zucchini Rice

Name: Cheesy Zucchini Rice
Prep time: 19 min
Cook time: 67 min
Total time: 86 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 tablespoons butter , softened, divided; 0.25 cups panko bread crumbs , Optional; 2 cups low-sodium chicken broth; 1 cup white rice; 0.5 teaspoons salt; 1 pinch cayenne pepper; 2 2 zucchini; 0.75 cups shredded Gruyere cheese; 2 teaspoons chopped fresh marjoram or oregano

Total Time

1h 26m

19m prep · 67m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This zucchini rice with cheese and herbs tastes similar to a risotto, but it takes a lot less effort to make! A great recipe if you have an abundance of zucchini.

Ingredients

3 tablespoons butter , softened, divided
0.25 cups panko bread crumbs , Optional
2 cups low-sodium chicken broth
1 cup white rice
0.5 teaspoons salt
1 pinch cayenne pepper
2 2 zucchini
0.75 cups shredded Gruyere cheese
2 teaspoons chopped fresh marjoram or oregano

Instructions

1

Gather all ingredients.
2

To make crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko; cook and stir until toasted, about 2 minutes. Remove from saucepan.
3

Add broth to saucepan; bring to the boil. Add rice, salt and cayenne pepper.
4

Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
5

Gently fold in zucchini, cheese, marjoram, and remaining 2 tablespoons butter.
6

Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.