Try this cheesy zucchini rice, similar to risotto, but with much less effort. An easy recipe especially if you have an abundance of zucchini.
Ingredients
- to 3 tablespoons butter: 2 piece (softened)
- panko bread crumbs: 0.25 cup (optional)
- lower sodium chicken broth: 2 cups
- long grain white rice: 1 cup
- salt: 0.5 tsp
- pinch cayenne pepper: 1 piece
- zucchini: 2 cups (shredded)
- Gruyère cheese: 0.75 cups (shredded)
- fresh marjoram or oregano: 2 tsp (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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For crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko, if desired. Cook and stir until toasted, about 2 minutes. Remove from saucepan. Dotdash Meredith Food Studios
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Add broth to saucepan. Bring to boiling. Add rice, salt and cayenne pepper. Dotdash Meredith Food Studios
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Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes. Dotdash Meredith Food Studios
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Gently fold in zucchini, cheese, marjoram, and remaining 2 Tbsp. butter. Dotdash Meredith Food Studios
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Cover and let stand 5 minutes. Sprinkle with crumb topper, if using. Dotdash Meredith Food Studios
