I made 4 loaves of zucchini bread and I still had 6 cups of grated zucchini left! I’m at zucchini overload here! So I searched for “grated zucchini” on Pinterest and found this recipe. There were a lot of options, but this looked quick and easy, and I thought it would go well with the french fried onion chicken I was making for dinner.
I used two cups of grated zucchini since I had already grated all the zucchini in the house. I substituted Tofutti’s Better Than Sour Cream for the shredded cheese and a splash of non-sweetened almond milk. I also used vegetable broth instead of chicken broth.
I really liked the flavor and consistency of this dish, and it was quite simple to make. My husband didn’t like it as much. I believe it was due to the garlic. He isn’t a huge garlic fan like I am. I think you can definitely play with the seasonings to give this dish the flavor you want. I plan to add some mushrooms, diced sweet onions, and additional herbs and then stuff an acorn squash with it for dinner tomorrow.
1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth (or vegetable broth)
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater may work also)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed
Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.