Food and Cooking

Cheesy Zucchini Rice Recipe

Try this cheesy zucchini rice, similar to risotto, but with much less effort. An easy recipe especially if you have an abundance of zucchini.

Prep Time: 10 mins

Cook Time: 22 mins

Total Time: 32 mins

This cheesy zucchini rice recipe tastes a bit like a fancy risotto, according to recipe developer Juliana Hale, but it’s much less work. Plus, it’s a great way to use up excess produce and sneak in some greens!

Cheesy Zucchini Rice Ingredients
These are the ingredients you’ll need for this cheesy zucchini rice recipe:

Butter: This cheesy zucchini rice recipe starts with softened butter.

Panko: Use store-bought Panko or homemade bread crumbs.

Broth: Use store-bought or homemade chicken broth.

Rice: For this recipe, opt for long-grain white rice.

Seasonings: Season the zucchini rice with salt and cayenne pepper.

Zucchini: You’ll need two cups of shredded zucchini.

Cheese: Gruyere cheese lends creaminess and rich flavor.

Herbs: Fresh marjoram or oregano gives the dish color and flavor.

How to Make Cheesy Zucchini Rice
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you making cheesy zucchini rice:

Make the topping.

Boil the broth, then add rice and seasonings.

Cover and simmer until the rice is tender.

Fold in the remaining ingredients.

Cover, let stand, and sprinkle with topping.

Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:

This cheesy zucchini rice works perfectly with just about any roasted or grilled meat, says Juliana.
If you don’t want to use Gruyere, opt for Swiss or white Cheddar. Avoid using yellow cheddar, as it might affect the texture.
Recipe tester Emilyn Nienhaus says she’d bring this cheesy zucchini rice to a dinner party, then reheat it in the oven when she got there.
How to Store Cheesy Zucchini Rice
Store your leftover cheesy zucchini rice in an airtight container in the refrigerator for up to four days. Reheat in the microwave or in the oven, adding a bit of water if you’re worried about the rice drying out during the reheating process.


2 to 3 tablespoons butter, softened

1/4 cup panko bread crumbs (optional)

2 cups lower-sodium chicken broth

1 cup long-grain white rice

1/2 teaspoon salt

1 pinch of cayenne pepper

2 cups shredded zucchini

3/4 cup shredded Gruyere cheese

2 teaspoons chopped fresh marjoram or oregano

Gather all ingredients.

For the crumb topper, if desired, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add panko, if desired. Cook and stir until toasted, about 2 minutes. Remove from saucepan.

Add broth to saucepan. Bring to boiling. Add rice, salt, and cayenne pepper.

Cover, reduce heat, and simmer until liquid is absorbed and rice is tender, 20 minutes.

Gently fold in zucchini, cheese, marjoram, and remaining 2 Tbsp. butter.

Cover and let stand for 5 minutes. Sprinkle with crumb topper, if using.

Source – AllRecipes

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