Cheesy Garlic Zucchini Rice
Made in ONE POT! So easy. So cheesy. So garlicky. A side dish for all of your meals! Can be made with brown rice or quinoa.
The pictures don’t do this zucchini rice any justice. So for that, I apologize.
You’ll just have to take my word for it. Because really, would I lie to you?
The answer is no. So get to the grocery store and buy your zucchini and cheese. STAT. Because this needs to be made like yesterday.
And if you’re a little bit health conscious, brown rice or even quinoa would be a great substitute.
But the combination of the garlic, cheese and freshly grated zucchini knocks this right out of the park, and you’ll never want plain rice EVER again.
For that, I apologize again.
Cheesy Garlic Zucchini Rice
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups vegetable broth*
- 1 cup rice*
- 2 zucchini, shredded
- 1 cup shredded cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large saucepan over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in vegetable broth and rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 minutes.
- Remove from heat and stir in zucchini and cheese; season with salt and pepper, to taste. Cover and let stand until cheese has melted, about 3-5 minutes.
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
How many cups of shredded zucchini?
A delicious recipe! With the leftovers I made patties, browned them and served with an over-easy egg for breakfast.
About to make this recipe for the third time – it’s been a huge hit. I can’t wait to eat it again tonight. I’ve always made it pretty much exactly per the instructions and it turns out just like the pictures 🙂 My favorite part is that I can grate the zucchini and the cheese while the rice is cooking.
I just made this . I Had to make a few adjustments < I cooked the rice until the water was almost evaporated , then added my zucchini then cooked it a little longer , the rice was still a little hard so i shut of the burner and let the rice steam cook the rest of the way and added the cheese while it was steaming . came out perfect and really enjoyed it 🙂 tks for the recipe
What a great way to get more veggies in my cheese and rice love it.
This was OK. I know I put in a bit too much zucchini so had the texture of not-quite-cooked-grated zucchini so that didnt help. It could use some doctoring to take it from OK to GOOD. Next time less zucchini and maybe some sauteed onions and mushrooms maybe.
I have a question. Can I substitute cooked riced cauliflower??? I wouldn’t use the broth. I would just cook the riced cauliflower, then add the zucchini, flour, cheese, etc. Do you think it would taste ok??
Unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Can this be frozen & reheated for a later side dish??
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This was damn delicious! Used brown rice (to make it a little healthier) & chicken stock, since that’s what I had on hand, & OMG, YUM!
My whole family loved this dish so much so, I had to shout you out on my blog! Thank you for this amazing dish, I cannot wait to browse your website for more amazing dishes to try.
My family just cleaned the pot. This is a real keeper. Complemented our baked salmon.
Sounds amazing!
Wasnt a big fan with us sadly. 🙁
I can’t see the recipe! Any way you can post it again? Thanks!
We had a glitch on the site but it’s fixed now! Thank you for your patience.
My housemate accidentally grew a zucchini-acorn squash crossbreed in her garden. I used one for this recipe and it was so delicious! Perfect combo of flavors
That’s awesome!
I tried..its yummy n delicious..
I had high hopes for this recipe. I ended up with a watery tasteless mess. Did you squeeze out your zucchini before adding it to the pot?
Hi Kate! It sounds like your zucchini carried a lot of excess water! It’s best to squeeze out as much water as possible.
I made this and used parmesan cheese instead. It was amazing!
Great!
Recipe came out perfect! I took the advice of some commenters and squeezed out the zucchini & added a sautéed onion. An absolute keeper!!
Can this be made day before? I was thinking of making for Thanksgiving
Yes, it reheats well!
Delicious! My own spin was the following:
I browned some ground turkey first, then added the garlic in EVOO instead of butter. Additionally, I used about a Tbsp of Italian seasoning and did half shredded zucchini and half riced broccoli. The cheese was a mozzarella, cheddar, Monterey Jack blend and I added some pepper jack. I used the Trader Joe’s frozen organic brown rice packets. Heated one in the microwave and added it when the recipe said to let it soak up the chicken broth. I put the broccoli in with about 5 min left. Then in the last two minutes I added the zucchini and also some spinach before finally adding the cheese. Mmmmmmmm!