My Cheesy Zucchini Rice is ready in under 30-minutes and filled with fresh zucchini and cheddar cheese!
Nothing is more summer gardening and veggies than loads of zucchini. My Cheesy Zucchini Rice is a delicious and quick summer side dish that goes with anything.
This dish is made is less than 30 minutes, and is a family favorite. I love the fresh lightly steamed zucchini with the melted sharp cheddar and hearty rice.
I love to grill, roast, and bake goodies with zucchini, but I am always really excited to put this cheesy side dish on my menu. One of my favorite dishes to serve it with is my Grilled BBQ Chicken Breasts (I have a trick to make them the best ever!).
This week I am celebrating Farmer's Market Week with a bunch of friends. Checkout out all the fantastic recipes this week featuring items you can find at your local farmer's market!
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Ingredients
- low sodium chicken stock - vegetable stock/broth or water can be used in place of chicken.
- dry white wine (optional) - this is option for Cheesy Zucchini Rice. It gives a little more flavor, but is not required.
- long-grain white rice - other rice varieties can be used. See my note under Frequently Asked Questions.
- butter
- grated zucchini
- shredded sharp cheddar - I love sharp cheddar, but medium or mild work great as well.
- salt
- black pepper
- garlic powder
Instructions
- Bring chicken broth and wine to a boil in a medium pot. Stir in the rice, cover, and reduce heat to low. The liquid will still lightly simmer
- Cook about 20 minutes. The liquid should be mostly absorbed.
- Remove from heat and add butter and zucchini. Cover and allow to rest for 3 minutes so the zucchini can cook.
- Remove cover and stir. Stir in the cheese, season with salt, pepper, and garlic powder. Serve the Cheesy Zucchini Rice hot.
Frequently Asked Questions
Can I use water or vegetable broth?
Both options will work well. The flavor will be slightly different, but the flavor of the zucchini and cheddar cheese will stand out in the Cheesy Zucchini Rice.
Can I use a different type of cheese?
Yes, I have made this with colby cheese and pepper jack cheese, and both worked well.
What should I do if the rice is not completely cooked after 20 minutes?
Make sure there is enough liquid in the pot. If there is keep covered and cook a few more minutes. If there is no liquid remaining, add a little more (about ¼ cup) and simmer a few more minutes.
Can I use a different type of rice?
Brown rice works well and other types of long grain. You can use a quick cook rice, but adjust to cooking time and liquid amount as directed on the package. The steps after the rice is done remain the same.
If you’ve tried my Cheesy Zucchini Rice or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Cheesy Zucchini Rice
Ingredients
- 2 cups low sodium chicken stock
- 2 tablespoon dry white wine (optional)
- 1 cup long-grain white rice
- 2 tbsps butter
- 1 ½ cups grated zucchini about 1 medium zucchini
- 1 cup shredded sharp cheddar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Bring chicken broth and wine to a boil in a medium pot. Stir in the rice, cover, and reduce heat to low. The liquid will still lightly simmer
- Cook about 20 minutes. The liquid should be mostly absorbed.
- Remove from heat and add butter and zucchini. Cover and allow to rest for 3 minutes so the zucchini can cook.
- Remove cover and stir. Stir in the cheese, season with salt, pepper, and garlic powder. Serve hot.
Notes
Here’s more Farmer’s Market Week Recipes
Starter and Smoothie Recipes
- Orange and Greens Salad with Orange Vinaigrette by Magical Ingredients
- Pear Ginger Smoothie by Hostess At Heart
- Pickled Sport Peppers by Palatable Pastime
Side Dishes Recipes
- Cheesy Zucchini Rice by Cheese Curd In Paradise
- Creamed Peas and Potatoes by House of Nash Eats
- Honey Butter Peas by West Via Midwest
- Instant Pot Sweet Potato by Devour Dinner
Main Dish Recipes
- Blackened Salmon with Cucumber, Tomato, Avocado Salad by Lemon Blossoms
- Farmer's Market Cobb Salad by Our Good Life
- Individual Sausage and Spinach Skillet Frittatas by Family Around the Table
- Peach Smoothie Bowls by SueBee Homemaker
- Stir Fry Chicken with Blistered Green Beans by A Day in the Life on the Farm
- Taco Stuffed Zucchini Boats by A Kitchen Hoor's Adventures
Terri Steffes
This sounds delicious. I know we’d love this as a side with so many things!!
Wendy Klik
This is a win/win. A new rice recipe and a way to use up all that zucchini. Thanks.
Radha
This risotto looks creamy and dreamy. Love it!
Julie Menghini
I've been dreaming about this rice dish from the first moment that I saw it and just had to try it. We absolutely loved this dish. It's so pretty with the bits of zucchini and boy is it creamy and delicious. I'm already dreaming of seconds!
Kathleen Pope
I am drooling over this rice, I love how different it is and that it uses zucchini which we all have so much of right now!
Amy Nash
I love this awesome side dish! It's such a great way to get the kids to eat more vegetables and use up some of our zucchini!
Terri
This was solid, needed to add more cheddar and about a 1/4 cup of parm to kick it up a little, was a bit bland as written but not bad, will probably make it again