Cheesy Zucchini Rice
This zucchini rice with cheese and herbs tastes similar to a risotto, but it takes a lot less effort to make! A great recipe if you have an abundance of zucchini.
INGREDIENTS :
- 2 to 3 tablespoons butter, softened
- ¼ cup panko bread crumbs (Optional)
- 2 cups low-sodium chicken broth
- 1 cup long grain white rice
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 2 cups shredded zucchini
- ¾ cup shredded Gruyere cheese
- 2 teaspoons chopped fresh marjoram or oregano
DIRECTION:
- Gather all ingredients.
- 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.
- Add broth to saucepan; bring to the boil. Add rice, salt and cayenne pepper.
- Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
- Gently fold in zucchini, cheese, marjoram, and remaining 2 tablespoons butter.
- Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.
