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
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3 tablespoons butter, softened, divided
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¼ cup panko bread crumbs (Optional)
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2 cups low-sodium chicken broth
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1 cup long grain white rice
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½ teaspoon salt
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1 pinch cayenne pepper
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2 cups shredded zucchini
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¾ cup shredded Gruyere cheese
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2 teaspoons chopped fresh marjoram or oregano
Description
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Gather all ingredients.
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To make crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko; cook and stir until toasted, about 2 minutes. Remove from saucepan.
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Add broth to saucepan; bring to the boil. Add rice, salt and cayenne pepper.
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Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
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Gently fold in zucchini, cheese, marjoram, and remaining 2 tablespoons butter.
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Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.
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