You could add more zucchini and cut down the amount of rice and cheese if you wanted to make this rice healthier. The addition of the cheese kind of makes it like a quick, easy version of risotto without the constant stirring. The cheese gives it a nice creaminess, which I really liked. If you like zucchini, I highly recommend this recipe!
Bring the broth to a boil in a medium saucepan. Add in the rice, cover, and reduce heat to low. Cook about 20 minutes, or until most of the liquid has been absorbed. Remove from heat and add the butter and zucchini; cover. Let stand 5 minutes and stir to incorporate. Add the cheese; season with salt and pepper, and serve.
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This was quite tasty and an easy way to get a few more veggies in a meal. I liked it well enough, but my husband and 3 year old son both gave it rave reviews. It was a bit dry for my taste, but otherwise yummy. I’ll be making it again!
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