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cheesy zucchini rice


As side dishes go, this cheesy zucchini rice is pretty much perfect! It’s one pot, super easy to make, goes with everything, and is incredibly delicious. The texture is so perfect, too… creamy and smooth and velvety. As much as I love zucchini, I really like that the zucchini in this dish kind of slips into the background and lets the cheesy goodness shine instead. It sure makes it easier to convince the kids that they’re just eating rice, instead of a bunch of zucchini. 🙂 I’ve been making this rice for over a year now and it continues to be one of my very favorite easy side dishes. It’s super great for those busy nights when I’m throwing dinner together and need something quick and nutritious!

Cheesy Zucchini Rice
adapted from Mel’s Kitchen Cafe

1 cup white rice
2 cups chicken broth
1 medium or 2 small zucchini, grated (about 2 cups)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1 teaspoon salt + pepper to taste
1-2 tablespoons milk

In a medium sauce pan, combine rice and broth, and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes, or until liquid is absorbed. Remove from heat and stir in zucchini, cheese, garlic powder, and salt and pepper. Stir in milk if needed to thin out the sauce. Serve warm.

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30 Comments

  1. I usually don't make side dishes because it's just too much to cook or not something we'll want to have over and over again… but this was GREAT!! I only used about 1/4 tsp each salt and pepper, and about 1/2 cup cheese, but followed the rest of the recipe. We loved it and will be enjoying over and over again!! Thanks for posting! 🙂

  2. I just did 5 minute version! V happy to share… Leftover rice with grated courgette (European for zucchini) grated cheese salt pepper grated garlic. Heat small cup milk with tiny bit of veg stock cube. Pour on and heat for 1 minute. Delicious (struggling with dentures.. this is a welcome change)

  3. I'm recovering from jaw surgery with an appliance in the roof of my mouth, and this is one of the first things I've been able to eat as I've progressed from liquids to "soft foods" that don't really require chewing. I put the zucchini through the food processor so it was more puréed than grated, and it worked great. It was also super quick and easy! Thank you for something I can eat other than pudding and mashed potatoes 🙂

  4. I'm having a medical procedure done this week and this dish is quick, easy, and with my diet… Healthy. It's literally going to be a life saver for me. Thank you sooo much for sharing.

    1. I know your comment is old, but I always look through every comment on recipes to find answers so I’m gonna answer! I used shredded Frozen zucchini I thawed a day or two ago and had to use up and it worked great! I strained in a mesh strainer for a few minutes, then in a dosh towel and wrang it out as much as I could. Honestly he rice could’ve used a bit more moisture since I should’ve doubled for my family and was trying to stretch it lol. But Frozen works great everyone!

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