Cheesy Zucchini Rice

Easy and cheesy! Even kids love this zucchini rice. It's the perfect side dish for a busy night.

My daughter, it seems, needs some help in the amphibian and reptile department.

You see, she plays Draw Something on my phone (I swear those drawings and misspelled guesses are from the 7 year old and not me!) with my friends and she seems to have issues with frogs and tortoises.

She held out the phone to me in confusion the other day and said “What the heck is this?”

It was green. It had big round bumps for eyes. It said “ribbit” above the photo.

“That’s a frog,” I replied in my best DUH voice.

“But frogs don’t say ribbit. Bunnies do!”

The child argued with me for a good five minutes before finally believing that rabbits do not, in fact, ribbit.

Yes, we homeschool. Why do you ask? 😉

That same friend that drew the frog just received a picture from Emma that said, “tortoise I do not know what tortoise is.”

Okay, first of all, that’s cheating. Draw Something is about drawing, not spelling things out.

Second of all, come on, child. You’re making me look bad.

(I shared some tips on how NOT to lose your mind while homeschooling right here, if you’re interested!)

So, in honor of my child and her new lessons on green slimy animal-like things, I thought I’d share this delightfully greenified rice. It’s so cheesy that you won’t even mind the shreds of veggies floating around in there.

If you have an abundance of zucchini this would be a great way to use it up!

Cheesy Zucchini Rice

Prep Time undefined Cook Time undefined Total Time


  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • splash of milk, as needed


  1. Heat the olive oil in a medium sauce pan over medium heat.
  2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
  3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
  4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
  5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
  6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1344kcal Calories from fat 480
% Daily Value
Total Fat 53g 82%
Saturated Fat 24g 120%
Transfat 1g
Cholesterol 103mg 34%
Sodium 2016mg 84%
Carbohydrate 179g 60%
Dietary Fiber 2g 8%
Sugars 11g
Protein 34g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

slightly adapted from Pink Parsley

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