How two zucchini led to our new favorite side!
We recently visited my mom’s farm and she loaded us up with SOOO much garden zucchini and squash.
After working through most of it with my Sautéed Zucchini and Yellow Squash, Zucchini & Squash Casserole, and Crispy Zucchini Fritters, I stood staring at two lonely zucchini wondering what on earth I could make with them.
I opened up the fridge, spotted a box of grated cheddar, and a lightbulb hit. Why not make a zucchini version of broccoli cheddar rice?!
I half expected it to be one of those recipes we obligatorily eat and then forget about. But after a sprinkle of fresh basil (also from my mom’s farm!), a good squeeze of lemon juice, and some toasted minced garlic, Justin and I both looked at each other like we’d just struck gold.
Since then, we have not been able to stop making this Cheesy Zucchini Rice. It’s the perfect side to just about any main, no squeezing or wringing out zucchini required (so it’s ready in under 30 minutes!) and it’s a great way to sneak in those veggies if you’ve got any picky eaters.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Yellow onion: The base of all that savory flavor. Finely dice it so it melts right into the rice instead of standing out.
Garlic: Fresh minced garlic gives this its cozy, toasty depth. I’d skip the jarred stuff here, since you really do taste it.
Chicken broth: Cooking the rice in broth instead of water is the easiest way to pack in flavor from the start, and I keep a jar of Better Than Bouillon on hand so I’m not opening a whole carton just for this. Vegetable broth keeps it vegetarian, and if you swap in long-grain white rice you’ll want a splash more broth since it drinks up more than basmati.
Zucchini: No need to peel or squeeze it dry, since that little bit of moisture is exactly what keeps the rice creamy. Two medium zucchini gets you right around 2 cups grated on a cheese grater, which takes no time at all.
Cheddar cheese: Sharp cheddar gives you the most flavor, but a mild cheddar or a cheddar blend melts in just as nicely. Grate it fresh from the block if you can, since pre-shredded doesn’t melt as smoothly.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sauté the aromatics.
Heat the oil in a medium pot over medium and cook the onion until tender, about 2 to 3 minutes. Add the garlic and cook for about 30 seconds, just until it smells amazing.
Don’t wander off once the garlic goes in. Thirty seconds is all it needs, and burnt garlic will make the whole pot taste bitter.
Cook the rice.
Pour in the broth and bring it to a boil, then stir in the rice and salt. Cover, drop the heat to low, and cook for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
Try not to peek while the rice cooks. Every time you lift the lid you let the steam escape, and that steam is what cooks the rice evenly.
Steam in the zucchini.
Take the pot off the heat and stir in the grated zucchini. Pop the lid back on and let it sit for 5 minutes so the zucchini softens right into the rice.
The one tool you’ll need…
If you don’t already have one, a really sturdy boxed grater is SO handy for shredding up the zucchini quickly and to the perfect size. I love this one by OXO since it’s got a nice big grip on the top.
Stir in the cheesy finish.
With the pot still off the heat, add the cheddar, fresh basil, and lemon juice, stirring until the cheese melts in. Keeping it off the heat when the lemon goes in is what keeps everything bright instead of turning sharp.
Grate your cheddar fresh off the block. The pre-shredded kind is coated to stop it from clumping, and that coating keeps it from melting into that gooey, creamy texture you want.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Oops! What Did I Do Wrong?!
My rice came out watery. A little moisture is normal since the zucchini releases some as it steams, but if it’s really wet, the lid probably came off too soon or the heat ran too low. Let it sit uncovered over low heat for a few minutes and it’ll tighten right up.
My zucchini turned mushy. You likely grated it too fine or stirred it a little too hard. Use the large holes on your grater and fold it in gently once the rice is off the heat.
It tastes a little flat. It almost always just needs a bit more salt or that squeeze of lemon at the end. Broth brands vary a lot in saltiness, so taste before serving and adjust.
Can I use frozen shredded zucchini? Yep! Just thaw it and drain off the extra water first, since frozen zucchini lets go of a lot more liquid than fresh.
How to Store Cheesy Zucchini Rice
Store any leftovers in an airtight container in the fridge for 3 to 4 days. The zucchini softens a bit more and lets go of some moisture as it sits, which is totally normal.
To reheat, warm it gently on the stovetop or in the microwave with a splash of broth or milk to bring the creaminess back. A little extra cheese on top never hurts either.
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Cheesy Zucchini Rice Recipe
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Ingredients
- 2 tablespoons olive oil
- ½ yellow onion finely diced
- 3 garlic cloves minced
- 1 ¼ cups basmati rice
- 2 cups chicken broth
- 1 teaspoon salt
- 2 medium zucchini grated
- 1 cup shredded cheddar cheese
- ¼ cup fresh basil thinly sliced
- 2 tablespoons lemon juice from 1 lemon
Instructions
- Heat the oil in a medium pot over medium. Add the onion and cook for 2-3 minutes, or until tender. Add the garlic and continue cooking for 30 seconds, or until fragrant.2 tablespoons olive oil, ½ yellow onion, 3 garlic cloves
- Add the broth, increase the heat to high, and bring to a boil. Add the rice and salt, cover, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.2 cups chicken broth, 1 ¼ cups basmati rice, 1 teaspoon salt
- Remove from the heat and stir in the grated zucchini. Cover and let sit for 5 minutes.2 medium zucchini
- Stir in the cheddar cheese, basil, and lemon juice just before serving.1 cup shredded cheddar cheese, ¼ cup fresh basil, 2 tablespoons lemon juice
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Notes
- Rice: Basmati keeps this light and fragrant. Long-grain white or jasmine work as a 1:1 swap; just add a splash more broth. Brown rice works too with about ½ cup more broth and a longer cook time.
- Zucchini: No need to peel or squeeze it dry. The moisture cooks right into the rice and keeps it creamy. Two medium zucchini gives you about 2 cups grated.
- Cheese: Freshly grated cheddar off the block melts best. Sharp cheddar has the most flavor, but a mild cheddar or a cheddar blend also work.
- Lemon: Always stir the lemon juice in off the heat, right before serving, so it stays bright instead of turning sharp.
- Salt: Broth brands vary in saltiness, so taste before serving and adjust.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with a splash of broth or milk to bring back the creaminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Cheesy Zucchini Rice
The best part about this one is that it goes with just about anything, so it’s my back-pocket side when I don’t feel like thinking too hard about dinner.
It’s especially good next to grilled or baked chicken. I love it with Balsamic Grilled Chicken Breast in the summer, or Grilled Greek Chicken Kabobs when I want those bright Mediterranean flavors, and it’s a natural next to saucy Baked BBQ Chicken.
It’s also a great sidekick for fish. The basil and lemon in the rice practically mirror my Lemon Baked Salmon in Foil, and it balances out something bolder like Blackened Salmon beautifully.
And don’t sleep on it with pork. A big scoop next to Pork Chops with Apples and Onions makes the whole plate feel cozy and complete.
More Zucchini Recipes
Got more zucchini than you know what to do with? Same, every single summer. These are the ones we keep coming back to.
