My zucchini rice recipe is simple yet loaded with lots of flavors! Made with shredded zucchini, two types of cheese, and fluffy rice, it's a delicious side dish that the whole family will love. It comes together in just a few minutes, perfect to level up your weeknight dinner!
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My zucchini rice can make even the pickiest eaters come back for seconds! I love making this all year round, but especially when you have an abundance of fresh zucchini to use up. It pairs perfectly with Carolina BBQ chicken or a balsamic bavette steak.
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📖Why My Recipe Works
- Two Types of Cheese- Parmesan has a rich flavor adults love, while cheddar gives the rice a smooth, gooey texture for your inner child.
- Garden Leftovers- This is a great way to use up those extra large garden zucchini or one that might be a little past its prime.
🧾Ingredient Notes
- Zucchini- You can substitute yellow squash or use a combination of the two.
- Rice- I like to use white medium-grain rice, but brown rice or long-grain rice should also work. Make sure to check the package for cooking instructions and adjust the time accordingly. .
- Chicken Stock- Substitute with vegetable broth if you are vegetarian.
- Butter- Use unsalted butter. If you're using salted butter, taste before adding more salt.
- Cheddar and Parmesan Cheese- Use freshly shredded cheese from the block for the best flavor and texture.
Optional Add-Ins
Stir in sautéed mushrooms, fresh cherry tomatoes, or slow-roasted roma tomatoes for a burst of flavor. To turn it into a full meal, you can shred up some leftover rotisserie chicken, blackened fish, or crumble in crispy bacon.
Fresh herbs add a nice touch! I like to garnish it with fresh chives during spring or fresh basil in the summer.
⏲️How to Make Zucchini Rice
- Rinse your rice to remove surface starch. This prevents the rice from becoming gummy when you fold in the cheese.
- Let the rice simmer in chicken stock, melted butter, and seasonings until tender and fluffy, about 20 minutes. If the rice seems dry at the end, add a splash of stock.
- Once the rice is cooked, turn off the heat and add the zucchini, scallions, and cheese. Let the rice sit for about five minutes to melt the cheese and achieve the perfect texture.
👩🏻🍳Jen's Top Tip
When you let the rice sit after cooking, keep the lid on to trap the steam. The residual heat will melt the cheese. This helps the rice fluff up and absorb all the flavors without drying out.
More Easy Rice Recipes
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📖 Recipe Card
Easy Zucchini Rice (with Cheese)
Ingredients
- 2 ¼ cups chicken stock
- 1 cup white rice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 Tablespoons unsalted butter
- 4 scallions minced
- 2 cups grated zucchini
- 2 Tablespoons minced fresh parsley
- 1 cup shredded cheddar cheese
- ⅓ cup grated parmesan cheese
Instructions
- Add the rice, stock, salt, pepper, and butter to a medium saucepan. Stir to combine. Cover and bring to a boil. Reduce the heat to low and cook for 20 minutes, until most of the liquid is absorbed (you will need a little to help melt the cheese), and the rice is cooked.2 ¼ cups chicken stock, 1 cup white rice, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 Tablespoons unsalted butter
- Turn off the heat. Stir in the scallions, zucchini and cheeses. Cover and let sit for 5 minutes. Season to taste with salt and pepper.4 scallions, 2 cups grated zucchini, 1 cup shredded cheddar cheese, ⅓ cup grated parmesan cheese
Karmen says
Kid approved
Jen Wooster says
Adult approved in my house!