I feel kind of left out when I hear my friends and other bloggers "complain" about their plethora of zucchini. I don't have any planted, and we didn't join a CSA this year, so whatever zucchini I have, I've bought. So in order to fit in with all my blogging friends, I buy 5-6 zucchini a week just so I can lament my overabundance and try to find fun new recipes to make with it. :-)
So far this summer we've had grilled zucchini countless times, sauteed shredded zucchini, baked zucchini fries.... I still really want to make zucchini cupcakes, so maybe those will be my next order of business. I served this rice alongside the Honey-Dijon Chicken Tenders, and now this zucchini rice has now become a summer staple. It's an incredibly quick and easy side dish. The rice is cooked (in chicken or vegetable broth for the most flavor!), and zucchini and cheese are shredded. After the rice cooks, the zucchini is added to the pot and steams for a few minutes. You mix in the cheese, and voila! Instant and delicious side dish. This is also incredibly versatile, and can be served with pretty much any main dish - grilled chicken or pork, fish, steak, shrimp.... Or, mix in some extra veggies and serve it as a vegetarian entree (that's how I enjoyed the leftovers). Feel free to mix up the cheese - I loved sharp cheddar, but I think pretty much any cheese would be delicious. However you decide to make it, just make it - before zucchini season is over!
Cheesy Zucchini Rice
adapted from Comfort of Cooking, originally from Real Simple
- 2 cups chicken or vegetable broth
- 1 cup long-grain white rice
- 2 Tbs butter
- 1 medium zucchini, grated on the large holes of a cheese grater
- 1 cup shredded sharp cheddar
- salt and pepper, to taste
Cook about 20 minutes, or until most of the liquid has been absorbed.
Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season with salt and pepper, and serve.