Cheesy Zucchini Rice

Did you know there is a "National Sneak Some Zucchini Onto Your Neighbor’s Porch" day? No joking--it's August 8th and it honors the longtime tradition of dumping your extra zucchini onto some unsuspecting neighbor's doorstep in an attempt to get rid of the excess! Crazy, right?

Well, I don't garden, so I don't have an abundance of zucchini to use up, but I am not really a fan of it either, so when my neighbor "gifts" me with a bag of it, I am always looking for creative ways to sneak it into my meals.  I already shared by awesome skillet mac and cheese recipe that is a great vehicle for hiding zucchini and this is another winner. There is no need to peel it, either. If you grate it finely with a box grater or your food processor (or the grating attachment for your KitchenAid) you won't mind the peel a bit, and it's full of extra nutrients!

Cheesy Zucchini Rice
Prep time: 5 min  Cook time: 15 min
Serves 5

1 cup long-grain white rice
2 cups chicken broth
1 zucchini, grated (don't peel)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
1/2 tsp salt
1/4 tsp pepper
1-2 Tbs milk, if needed

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, garlic powder, salt and pepper. Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.

304 calories per serving.  Click here for more nutritional info and shopping list!