Cheesy Zucchini Rice


  • 1 tablespoon olive oil
  • 1 cup white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 medium or 2 small zucchini, grated or shredded
  • 1 cup sharp cheddar shredded
  • 12 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Splash of milk, if needed


  1. Heat olive oil in medium saucepan over medium heat.  Add rice and stir to coat.  Toast rice, stirring often, until it begins to turn golden.  
  2. Add chicken broth, bring to boil, reduce heat to low, and cover.  Cook, covered, 15 to 20 minutes, or until most of the liquid is absorbed and rice is tender.  
  3. Remove from heat, add butter, zucchini, cheddar, and garlic powder.  Stir until well incorporated.  Cover and let sit 5 minutes.  Stir again and add salt and pepper to taste.  If rice mixture is too thick, add a splash of milk and stir again.  


This recipe is from Buns in My Oven and I don’t remember anything about it.  But I love rice, zucchini, and cheese, so I’m sure that’s why I picked it to cook!