Name: Cheesy Zucchini Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1
Cuisine: american
Ingredients: 2 to 3 tablespoons butter, softened; 1/4 cup panko bread crumbs (optional); 2 cups lower sodium chicken broth; 1 cup long grain white rice; 1/2 teaspoon salt; Pinch cayenne pepper; 2 cups shredded zucchini (10 ounces); 3/4 cup shredded gruyere cheese (3 ounces); 2 teaspoons chopped fresh marjoram or oregano

Cheesy Zucchini Rice

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Prep Time:
10 minutes

Cook Time:
22 minutes

Total Time:
32 minutes

Cheesy zucchini rice: a simple, delicious alternative to risotto for zucchini lovers. Perfect for using up a surplus of zucchini.

Ingredients:

2 to 3 tablespoons butter, softened
1/4 cup panko bread crumbs (optional)
2 cups lower sodium chicken broth
1 cup long grain white rice
1/2 teaspoon salt
Pinch cayenne pepper
2 cups shredded zucchini (10 ounces)
3/4 cup shredded gruyere cheese (3 ounces)
2 teaspoons chopped fresh marjoram or oregano

Instructions:

Prepare all the necessary ingredients.
Optional: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add panko breadcrumbs if using. Cook and stir until golden brown, about 2 minutes. Remove from saucepan.
Pour the broth into a saucepan and bring it to a boil. Stir in the rice, salt, and cayenne pepper.
Simmer covered until all liquid is absorbed and rice is tender, approximately 20 minutes.
Delicately combine zucchini, cheese, marjoram, and the remaining 2 tablespoons of butter.
Cover the dish and allow it to sit for 5 minutes. If desired, sprinkle with the crumb topper.

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