Easy Zucchini Rice (with Cheese)
This zucchini rice is creamy, cheesy, and comes together in just a few minutes! This delicious side dish goes well with so many main dishes, making it the perfect addition to your dinner table! Plus it is a perfect way to use up leftover zucchini.
Servings: 4
Calories: 458kcal
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.
- 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.
Notes
Store leftover rice in an airtight container and refrigerate it for 3-4 days. Reheat it in the microwave for 1-2 minutes or on the stovetop over low heat. Add a splash of water or broth if needed.
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