Cheesy Zucchini Rice
In this cheesy zucchini rice, fine shreds of zucchini are stirred into cheesy, creamy rice. It is a delicious way to use up zucchini!
One of my favorite summer side dishes!
Simple Side Dish
This cheesy zucchini rice couldn’t be simpler. It has risotto vibes, but it is so easy to make!
- Simmer rice and broth until the rice is tender.
- Stir in freshly grated cheese and shredded zucchini.
- Season to taste with salt and pepper.
- Serve warm and devour immediately.
Notes about Cheese and Zucchini
The cheese aids in creaminess and gives the rice a salty, punchy bite of flavor.
- Using freshly grated cheese (vs pre-shredded cheese) will lend even more creaminess since it melts better than pre-shredded cheese which is often coated in a powdery substance to prevent clumping.
- I highly recommend using a sharp cheddar for maximum flavor.
The zucchini adds a fresh, hearty dimension and melds into the rice in such a delightful, perfect way.
- No need to peel the zucchini before using.
- I prefer finely shredding the zucchini (on the small holes of a box grater). It becomes “one with the rice” better than bigger strands of zucchini.
This rice side dish is best served warm, but it makes pretty decent leftovers, too. Just reheat with a bit more cheese and/or milk for creaminess.
It makes a wonderful accompaniment to any number of meals. Thinking: grilled chicken, roasted veggies (for a meatless meal!), enchiladas and more.
Such a fantastic way to sneak in a few more veggies to ordinary rice! We love this one!
Cheesy Zucchini Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1-2 tablespoons milk, if needed
Instructions
- In a medium saucepan, combine the rice and chicken broth.
- Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.
- Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.
- Add salt and pepper to taste (don't skip this step – I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed.
- Serve warm.
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Recipe Source: found via Pinterest, adapted from Buns In My Oven
Recipe originally posted August 2012; updated October 2024 with new photos, recipe notes, etc.
we made this tonight with Goat cheese, YUM!
I’ve made this several times and we all love it. I was just wondering if you’ve made this with quinoa?
I haven’t tried it with quinoa yet.
We had this tonight and it was a big hit, even with my zucchini-averse husband and my unpredictable toddler. I did make a bunch of changes, but I loved the recipe as a starting point. We eat rice and zucchini all the time, and I never thought to make a dish like this. So glad I saw this post and really love your blog!
Do you think this might freeze well?
Christie – Certainly worth a try – I haven’t frozen it so I don’t know how the texture fares after being thawed, though. Good luck if you try it!
I’ve got shredded zucchini in my freezer already – does anyone know approx. how many cups I should use for this recipe? Sounds fabulous!
Teri, I would guess that my 2 med. zucchini resulted in 2 C of shreds? Maybe a little more.
Teri Larsen – I’d say probably 1-2 cups of shredded zucchini. Thanks for helping out Anna!
Thank you! Can’t wait to try this one – I was gifted with a couple large zucchinis that would be perfect for the occasion. 🙂
I just ate half of this recipe as dinner. Delicious! I’m new to this website and I’ll definitely be back.
I’m adding some leftover chicken and some shredded carrot and calling it supper! 🙂
This is a great recipe! It reminds me of broccoli cheese rice (which my DH loves) but this recipe is healthier, and it’s quick and easy to prepare.
I’m really enjoying your blog! This has become the first place I look for recipe ideas. I also appreciate that you list a link or tell where recipes originated, as I like to compare and see which version will work best for us.
Thanks for all of the great recipes!
Thanks, Ellen! So happy you are enjoying the recipes.
This is the first time I have commented. I am a personal chef for 4 families, the 4th one being my husband, 7 year old and 3 year old twins.
I love this rice! The first time I made it according to your directions. Then I had extra zucchini one night and needed to get dinner on the table quickly. The cheddar cheese didn’t seem like a good match so I sautéed some finely chopped onion, added the zucchini, seasoned it with salt, cooked for just a few minutes then added about 4 oz of cream cheese. I used leftover warmed rice.
I have also added ground cumin and chopped fresh cilantro to make into a Mexican rice.
Thank you for all the work you put into this blog!
Yum, Morning – that sounds delicious!
I made this tonight(thanks to your new side dish menu planner) and it was SO GOOD! Next time I will double the recipe because my family ate every last bite! Thanks!
My husband FLIPS about this recipe! He loves rice, especially with cheesy creamy goodness, and I can add as much zucchini as I want to get extra veggies in for the two of us. Once, he requested this 2 nights in a row!! Thank you Mel!
WOW, looks amazing 🙂 Love your blog
so i just made this and it was amazing!! i used a meltable, low fat cheese and garlic salt instead of powder/salt. and it was incredibly yummy. everyone here loved it and i will definitely be adding it to my dinner rotation!!
One word……delicious. My family enjoyed it
THis was delicious. I put the zucchini, cheese, spices in with the rice then stirred a little bit and then covered with the lid for 5 minutes. THis melted the cheese and softened the zucchini perfectly.
My picky kids didn’t like it, but my husband and I loved it. Sigh…
Duh! Why didn’t I think of this before! Cheesy broccoli rice casserole is a favorite of ours and zucchini is a great substitute/addition to the broccoli.
Just put this together and added a extra little milk and chicken stock, so it was a bit liquidy, THEN put it in a casserole… I’m going to bake it alongside my Enchiladas for 15-20 min and see how it comes out =D Thanks for the recipe! My Zucchini disliking 4 year old says he’ll eat this <3 Winning!
I made this today and it was so yummy, I actually sauteed shredded carrots and zucchini then added it. And I think I will make it with your baked brown rice next time, which I make often and love too. Thanks for all the great recipes.
Made this with Sunday dinner yesterday. Loved it, even my kids did. I think I would throw the zucchini in to cook for just a few minutes as it was too crunchy for my taste and when I reheated it today, I liked the flavor better. Otherwise, this was such a huge hit, I’ll definitely be making it again!!!!
Irina, yes I think brown rice should work, just make changes to liquid and cooking times to work better with the brown rice.
This recipes was yummy and easy! I made it for my kids for lunch and it was a hit. Instead of garlic powder I just grated 1 fresh garlic clove into the rice and let it all cook together. The chicken stock adds great flavor. Next time I’m going to try brown rice. Thanks for a great recipe!
Mel, loved the cheesy zuccinni rice. I only use my zuccinni for goodies. Your little girl is a doll!!!!
my daughter, who is almost 2 and very picky about food right now, LOVED this 🙂 i think next time i’d cut down a teeny bit on the garlic, but it was definitely a hit!
I would love to try this recipe, but I hardly ever eat white rice. Do you think brown rice would be ok to use?
Had this for dinner with salmon. It was so delicious! Thank you!! We also made crazy cupcakes on Monday–your chocolate cupcake recipe was a keeper, too. I guess it has been a Mel’s kitchen cafe week at our house!
Katie – I didn’t squeeze any liquid out, but I did use small zucchini that had hardly any seeds in the middle which might make a difference (larger zucchini will have considerably more liquid). Good idea to squeeze it dry if it seems to moist. Thanks!
Delicious! Did you squeeze the water out of the zucchini? I think I will next time. Great flavor, but as it sat on the dinner table it got a pool of liquid in it.
i found one of your recipes on pinterest and now find myself scrolling through your blog. it’s awesome! i’ve pinned several of your recipes and can’t wait to try them out.
This was delicious! I made it with quinoa and everyone loved it! Thanks for the idea!
Couldn’t be easier or tastier! Total winner. I have never liked a rice dish more than this one.
Yum! I lay awake nights wondering what to do with the zucchini coming out of my ears, so this will help me have a good night’s sleep too! 🙂
Melissa – any other cheese that melts really well would probably work (Monterey Jack or something like that with good flavor).
I made it tonight, sans cheese. We’re dieting ’round these parts, so I instead loaded up on the garlic powder, added onion powder, and as you suggested, didn’t skip on the salt and pepper. Ah-mazing. Thank you for a great recipe!
Looks so yummy! I completely understand your late-nite side dish debate – have that myself regularly- seems even when I can decide, I always end up regretting picking complicated dishes that make a weeknight more stressful than it should be. I’ll definitely be adding this one into my dinner rotation!
I want to bathe in it… it look so incredibly tasty!
Zucchini? Love. Rice? Almost welcome. Cheese? A must!
Put them all together? If there truly is a heaven, it is this.
this looks yummy and i am always on the hunt for new side dishes!! living in spain, cheddar cheese is not quite as easy to find here. any other suggestions for any other type of cheese i could use?
I nominated your lovely blog for the Lovely Blog Award. I’m sure you have probably been nominated dozens of times already. If you are interested in participating you can access the link:
http://cantstayoutofthekitchen.com/2012/08/03/one-lovely-blog-award/
Mel, I am really excited to make this for a couple of reasons, 1. It looks super yummy 2. I have zucchini coming out my ears and 3. the last rice side dish I “made up” failed miserably. I’m sure this will help me redeem myself. 🙂 So, thank you!
Mel, I’ve been a long time reader and follower and maker of your recipes. It is time I said THANK YOU. Most of my dinners start out with a little search around your kitchen cafe for some inspiration. I love that tonight I have all of these ingredients on hand.
I plan a protein, a veg, and a starch for our dinners. Yes, sometimes parts of this are a combination. This method of using zucchini is perfect for my wants and needs. Bookmarked.
Staci – I don’t seed the zucchini unless they are really, really big. I personally wouldn’t sub cucumbers but that’s just my own preference – not sure the taste would be quite what this recipe needs.
Ang – nope, no need to cook the zucchini beforehand.
This is perfect! I have a ton of zucchini growing in my garden and they just keep coming! I’ve been trying to stay creative with zucchini recipes and yours looks great! Hope you have a fun weekend and thanks for the wonderful idea!
Yum! I am marinating your Grilled Island Chicken as I type this, and I happen to have some zucchini on my counter (thanks to my MIL’s garden). I think I know what my side dish is going to be tonight!
Mel you’re darling and I’m so thankful for your blog! I can’t even count how many of your recipes I’ve tried and they are delicious. Thank you for all your hard work!
So funny! I made this the other night after seeing it on Karly’s blog. We loved it – my 1 year old couldn’t get enough of it! I want to try her variation with broccoli and ham.
So you don’t have to cook the zucchini??
I saw this from Karly and have been loving it! Delicious!
Did you seed the zuchinni and do you think cucumber could be used? That’s what I have a plethora of.
Yay! So glad you like this. It’s one of my very favorite side dishes, too. And so easy! 🙂
I just made this from pinterest too! So good!