Easy cheesy zucchini brown rice
Easy cheesy zucchini brown rice is a one-pot side dish with a big dose of veggies and plenty of cheesy goodness! Plus it’s ready in about 30 minutes.
Yield: 4 servings
Ingredients
- 1 cup brown rice
- 2 medium zucchini, grated and excess water squeezed out
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese, for serving (optional)
Instructions
- Cook rice according to package directions or follow my perfect brown rice instructions.
- Once the rice is finished cooking, add the grated zucchini and remaining ingredients, stir to combine, and then cover and let sit for 5 minutes.
- Stir again to make sure everything is well combined and the cheese is melted.
- Season to taste with salt and pepper and serve with Parmesan cheese, if desired.
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Notes
I use cheddar cheese for this recipe, but you could substitute mozzarella cheese if you prefer.
We always use brown rice - I’m a whole grain believer - but I think this would work the same with white rice, just adjust the cooking time.
This dish reheats great but it does start to get a bit watery after two days from all the extra moisture in the zucchini.
Need some ideas on what to serve it with? It would go great with my paprika chicken, easy crunchy baked chicken, balsamic herb grilled chicken, balsamic pork tenderloin with thyme (just 3 ingredients) or my garlic butter pork chops with lemon.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 17g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 752mg | Fiber: 2g | Sugar: 2g
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