One-Pot Creamy Garlic Zucchini Rice

July 17, 2017

One-Pot Creamy Garlic Zucchini Rice


People, the season of zucchini overabundance is officially here.
The other day I came home from the farmers market with so much zucchini the overflow from the refrigerator filled a big bowl on my counter.
Don’t get me wrong, I wasn’t scared at all. For many the summer mantra is “too much zucchini”, but my attitude is: Bring ‘em on.
I love zucchini so very much. It’s one of the most wondrous ingredients available and a gift to the seasonal cook.
Zoodles, casseroles, patties, fritters, frittata, even a grilled cheese. You can do anything with zucchini!

Zucchini


Which brings me to this One-Pot Creamy Garlic Parmesan Zucchini Rice.
It’s got just 6 ingredients — well, eight, if you count the salt and pepper — and I promise you’ve heard all of them.
It just uses one pot, and it’s ready in less than 30 minutes.
And I can guarantee it, it will make everybody happy about eating zucchini.
For reals.

One-Pot Creamy Garlic Zucchini Rice


The delicate combination of fresh zucchini with garlic, butter, and Parmesan works perfectly with rice.
Full of zucchini goodness and so delicious. I am telling you. It is one of the best side dishes I’ve ever had.
It’s fresh, healthy, hearty, and goes well with everything. You're going to be making this One-Pot Creamy Garlic Zucchini Rice all summer long and you wonder why you’d ever eat zucchini another way.

One-Pot Creamy Garlic Zucchini Rice                                                                                           Print this recipe!

Ingredients
Serves 6

2 tablespoons butter
2 garlic cloves, minced
2 cups vegetable broth
1 cup rice (I used arborio)
4 small zucchini (or 2 medium), shredded
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

Directions

In a large saucepan, melt butter over low heat.
Add minced garlic and sauté for about 4 minutes, until fragrant. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary.)
Stir in vegetable broth and rice. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 15 to 20 minutes, or until the rice is cooked through.
Remove from the heat, add zucchini and Parmesan and give a good stir.
Cover and let stand 3 to 4 minutes.
Take a taste and adjust seasoning as needed. Serve immediately!

Nutrition facts

One serving yields 244 calories, 10 grams of fat, 28 grams of carbs, and 14 grams of protein.

4 comments:

  1. Oh this sounds delicious. Always looking for great side dishes.

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  2. I love zucchini and this looks so creamy and full of deliciously garlicky flavor!

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  3. I can't do dairy. Have you tried this with Earth Balance and Nootch?

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  4. Do you think this would work with yellow summer squash too?

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