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. 1 Gather all ingredients.
2. 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. 3 Add broth to saucepan; bring to the boil. Add rice, salt and cayenne pepper.
4. 4 Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
5. 5 Gently fold in zucchini, cheese, marjoram, and remaining 2 tablespoons butter.
6. 6 Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.

Nutrition per serving