When dinnertime calls for comfort with a sneaky veggie twist, look no further than Cheesy Zucchini Rice. It’s creamy, melty, and oh-so-satisfying—a cozy cheesy rice side dish that delivers big on flavor while quietly packing in some green goodness. This is not your average rice dish, friends.
I started making this as a side for grilled chicken, but soon realized it deserved a starring role all on its own. It has all the hallmarks of a kid-friendly zucchini recipe: cheese (check), tender rice (check), and zucchini so well blended in, it passes even the toughest toddler taste test.
Whether you’re searching for an easy vegetable rice dish to round out dinner or just need a cozy bowl of cheesy comfort, this recipe checks every box with minimal fuss.
Why You’ll Love This Cheesy Zucchini Rice
- Just one pot and a handful of ingredients
- Creamy, cheesy, and full of flavor
- Subtly sneaks in veggies
- Pairs well with nearly any main
- Ready in about 30 minutes
Ingredients
- 15 ml (1 tablespoon) olive oil
- 190 g (1 cup) long-grain white rice
- 480 ml (2 cups) chicken broth
- 28 g (2 tablespoons) butter
- 1 medium zucchini, shredded (approx. 130 g)
- 115 g (1 cup) shredded sharp cheddar cheese
- 2 g (1/2 teaspoon) garlic powder
- Salt and pepper to taste
- Splash of milk as needed
How to Make Cheesy Zucchini Rice
- Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat.
- Toast the rice for 2–3 minutes, stirring often, until lightly golden and fragrant.
- Pour in chicken broth and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- Remove the pan from heat. Immediately add butter, shredded zucchini, cheddar cheese, and garlic powder.
- Cover the pan again and let it sit for 10 minutes. The steam will soften the zucchini and melt the cheese.
- Uncover and stir until everything is well combined. Season with salt and pepper to taste.
- For extra creaminess, stir in a splash of milk before serving.
Tips for Perfect Cheesy Zucchini Rice
- Use sharp cheddar for bold flavor, or mix in mozzarella for a gooier texture.
- Shred zucchini finely so it melts right into the rice.
- Make it vegetarian by swapping chicken broth for vegetable broth.
- Double the recipe for meal prep or a potluck crowd-pleaser.
A Sneaky Veggie Win at Our Dinner Table
This recipe came to the rescue one evening when I had leftover rice and a zucchini on its last leg. I grated it in, tossed in cheese, and hoped for the best. The result? My kids asked for seconds, knowing there was zucchini in it. I call that a culinary miracle. Now it’s on regular rotation, and I love how easy it is to dress up or down depending on what’s for dinner.
What to Serve with Cheesy Zucchini Rice
- Grilled or baked chicken for a hearty meal
- Pan-seared salmon with lemon and herbs
- Roasted vegetables for a meatless plate
- Stuffed into bell peppers and baked for a twist
How to Store and Reheat
Cool completely, then store in an airtight container in the fridge for up to 4 days.
To reheat, warm gently on the stove or in the microwave with a splash of milk or broth to bring back the creaminess.
FAQs
Can I use brown rice?
Yes, just adjust the cook time and liquid as needed for brown rice.
Can I make it dairy-free?
You can use dairy-free cheese and skip the butter (or use a plant-based version).
Does the zucchini need to be peeled?
Nope! Just wash and shred—the peel adds color and fiber.
Can I freeze it?
Not ideal—the texture may change. Best enjoyed fresh or refrigerated.
The Ultimate Side That Steals the Show
From busy weeknights to casual weekend dinners, Cheesy Zucchini Rice proves that simple ingredients can deliver big comfort. It’s a warm, creamy, kid-friendly zucchini recipe that earns rave reviews from even the pickiest eaters. Serve it alongside your favorite main or enjoy a big bowl all on its own—either way, this cheesy rice side dish deserves a spot in your weekly rotation.
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Print
Creamy, Dreamy Comfort: Cheesy Zucchini Rice the Whole Family Will Love
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Cheesy Zucchini Rice is the ultimate comfort side dish—warm, creamy, and loaded with melted sharp cheddar and finely shredded zucchini. This one-pot recipe sneaks in veggies without sacrificing flavor and comes together in just 30 minutes. It’s family-friendly, easy to customize, and pairs perfectly with chicken, fish, or veggies.
Ingredients
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15 ml (1 tablespoon) olive oil
-
190 g (1 cup) long-grain white rice
-
480 ml (2 cups) chicken broth
-
28 g (2 tablespoons) butter
-
1 medium zucchini, shredded (approx. 130 g)
-
115 g (1 cup) shredded sharp cheddar cheese
-
2 g (1/2 teaspoon) garlic powder
-
Salt and pepper to taste
-
Splash of milk (optional, for extra creaminess)
Instructions
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Heat olive oil in a medium saucepan over medium heat. Add rice and stir to coat.
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Toast rice for 2–3 minutes until lightly golden.
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Add chicken broth. Bring to a boil, then cover and simmer on low for 15 minutes until rice is tender.
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Remove from heat. Add butter, shredded zucchini, cheese, and garlic powder.
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Cover again and let sit for 10 minutes.
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Uncover, stir to combine. Season with salt and pepper.
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Add a splash of milk if desired for creamier texture.
Notes
Use sharp cheddar for rich flavor or combine with mozzarella for gooey texture.
No need to peel zucchini—just shred finely.
Swap chicken broth with vegetable broth for a vegetarian version.
Best served fresh, but can be refrigerated and reheated with a splash of liquid.
Double the recipe for batch cooking or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American