Name: One Pot Cheesy Zucchini Rice Recipe
Ingredients: 1 tablespoon olive oil: Olive oil forms the foundation of our flavor base. It’s used to sauté the aromatics and toast the rice, adding a subtle richness and depth to the overall dish. You can also use other neutral oils like canola or vegetable oil if you prefer, but olive oil lends a lovely Mediterranean touch. Extra virgin olive oil is ideal for its flavor, but regular olive oil works just as well for cooking.; 1 medium yellow onion, finely chopped: Onion is a foundational aromatic in countless savory dishes, and this recipe is no exception. When sautéed in olive oil, it releases its sweet and pungent flavors, creating a savory base for the rice. Yellow onions are preferred for their balanced flavor that becomes sweeter as they cook. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the rice.; 2 cloves garlic, minced: Garlic is another essential aromatic that adds a pungent and robust flavor to the dish. Its sharp, slightly spicy notes complement the sweetness of the onion and the mildness of the zucchini. Minced garlic infuses the oil and the rice with its aroma, creating a complex flavor profile. Fresh garlic is always recommended for the best flavor, but in a pinch, you can use pre-minced garlic from a jar.; 1 ½ cups long-grain rice, uncooked: Long-grain rice is the star of the show! Its fluffy texture and ability to absorb flavors make it perfect for this one-pot recipe. Long-grain rice, such as basmati or jasmine, will cook beautifully without becoming mushy. Avoid using short-grain rice or risotto rice, as they have a higher starch content and will result in a stickier texture, which is not desired for this particular dish. Rinsing the rice is optional but can help remove excess starch for an even fluffier result.; 3 cups vegetable broth: Vegetable broth provides the liquid base for cooking the rice and infuses it with savory flavor. Using broth instead of water significantly enhances the overall taste of the dish. Vegetable broth complements the zucchini and cheese beautifully, creating a vegetarian-friendly and flavorful meal. Low-sodium broth is recommended to control the salt level, and you can always adjust seasoning later. Chicken broth can also be used if you are not strictly vegetarian, adding a richer, meatier dimension.; 2 medium zucchini, diced: Zucchini is the namesake vegetable of this dish, adding a mild, slightly sweet, and refreshing flavor. It also contributes moisture and a lovely tender texture. Dicing the zucchini into small, bite-sized pieces ensures it cooks evenly and distributes throughout the rice. You can use either green or yellow zucchini, or a combination of both for visual appeal. Smaller zucchini tend to be less watery and have fewer seeds.; 1 cup shredded cheddar cheese: Cheddar cheese is the key to the “cheesy” in our cheesy zucchini rice. Its sharp and tangy flavor melts beautifully into the rice, creating a creamy and comforting texture. Shredded cheddar cheese melts evenly and quickly. You can use mild, medium, or sharp cheddar depending on your preference for cheese intensity. Pre-shredded cheese is convenient, but shredding your own cheese from a block often results in better melting and flavor.; ½ cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish, enhancing the overall cheesy profile. It also provides a slightly firmer texture compared to cheddar. Grated Parmesan melts into the rice, adding a subtle complexity. Freshly grated Parmesan is always superior in flavor compared to pre-grated varieties. For a vegetarian option, ensure your Parmesan cheese is made with vegetable rennet.; 1 teaspoon dried Italian seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram, adding a classic Mediterranean flavor profile to the dish. It complements the zucchini, cheese, and garlic perfectly, enhancing the overall aroma and taste. Dried Italian seasoning is readily available and convenient. If you prefer fresh herbs, you can use a combination of fresh oregano, basil, and thyme, adding them towards the end of cooking to preserve their flavor.; Salt and black pepper to taste: Salt and black pepper are essential seasonings that enhance all the other flavors in the dish. Salt brings out the natural sweetness of the zucchini and the savory notes of the cheese and broth. Black pepper adds a subtle warmth and spice. Seasoning to taste is crucial, as preferences vary. Start with a teaspoon of salt and ½ teaspoon of black pepper, and adjust as needed after tasting the cooked rice. Freshly ground black pepper is always recommended for its superior flavor.; Optional: Fresh parsley, chopped, for garnish: Fresh parsley adds a touch of freshness, color, and herbaceousness as a garnish. It brightens up the dish visually and adds a subtle peppery flavor. Chopped fresh parsley is sprinkled over the finished dish just before serving. Other fresh herbs like chives or basil can also be used for garnish, depending on your preference.

Ingredients

Scale

1 tablespoon olive oil: Olive oil forms the foundation of our flavor base. It’s used to sauté the aromatics and toast the rice, adding a subtle richness and depth to the overall dish. You can also use other neutral oils like canola or vegetable oil if you prefer, but olive oil lends a lovely Mediterranean touch. Extra virgin olive oil is ideal for its flavor, but regular olive oil works just as well for cooking.

1 medium yellow onion, finely chopped: Onion is a foundational aromatic in countless savory dishes, and this recipe is no exception. When sautéed in olive oil, it releases its sweet and pungent flavors, creating a savory base for the rice. Yellow onions are preferred for their balanced flavor that becomes sweeter as they cook. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the rice.

2 cloves garlic, minced: Garlic is another essential aromatic that adds a pungent and robust flavor to the dish. Its sharp, slightly spicy notes complement the sweetness of the onion and the mildness of the zucchini. Minced garlic infuses the oil and the rice with its aroma, creating a complex flavor profile. Fresh garlic is always recommended for the best flavor, but in a pinch, you can use pre-minced garlic from a jar.

1 ½ cups long-grain rice, uncooked: Long-grain rice is the star of the show! Its fluffy texture and ability to absorb flavors make it perfect for this one-pot recipe. Long-grain rice, such as basmati or jasmine, will cook beautifully without becoming mushy. Avoid using short-grain rice or risotto rice, as they have a higher starch content and will result in a stickier texture, which is not desired for this particular dish. Rinsing the rice is optional but can help remove excess starch for an even fluffier result.

3 cups vegetable broth: Vegetable broth provides the liquid base for cooking the rice and infuses it with savory flavor. Using broth instead of water significantly enhances the overall taste of the dish. Vegetable broth complements the zucchini and cheese beautifully, creating a vegetarian-friendly and flavorful meal. Low-sodium broth is recommended to control the salt level, and you can always adjust seasoning later. Chicken broth can also be used if you are not strictly vegetarian, adding a richer, meatier dimension.

2 medium zucchini, diced: Zucchini is the namesake vegetable of this dish, adding a mild, slightly sweet, and refreshing flavor. It also contributes moisture and a lovely tender texture. Dicing the zucchini into small, bite-sized pieces ensures it cooks evenly and distributes throughout the rice. You can use either green or yellow zucchini, or a combination of both for visual appeal. Smaller zucchini tend to be less watery and have fewer seeds.

1 cup shredded cheddar cheese: Cheddar cheese is the key to the “cheesy” in our cheesy zucchini rice. Its sharp and tangy flavor melts beautifully into the rice, creating a creamy and comforting texture. Shredded cheddar cheese melts evenly and quickly. You can use mild, medium, or sharp cheddar depending on your preference for cheese intensity. Pre-shredded cheese is convenient, but shredding your own cheese from a block often results in better melting and flavor.

½ cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish, enhancing the overall cheesy profile. It also provides a slightly firmer texture compared to cheddar. Grated Parmesan melts into the rice, adding a subtle complexity. Freshly grated Parmesan is always superior in flavor compared to pre-grated varieties. For a vegetarian option, ensure your Parmesan cheese is made with vegetable rennet.

1 teaspoon dried Italian seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram, adding a classic Mediterranean flavor profile to the dish. It complements the zucchini, cheese, and garlic perfectly, enhancing the overall aroma and taste. Dried Italian seasoning is readily available and convenient. If you prefer fresh herbs, you can use a combination of fresh oregano, basil, and thyme, adding them towards the end of cooking to preserve their flavor.

Salt and black pepper to taste: Salt and black pepper are essential seasonings that enhance all the other flavors in the dish. Salt brings out the natural sweetness of the zucchini and the savory notes of the cheese and broth. Black pepper adds a subtle warmth and spice. Seasoning to taste is crucial, as preferences vary. Start with a teaspoon of salt and ½ teaspoon of black pepper, and adjust as needed after tasting the cooked rice. Freshly ground black pepper is always recommended for its superior flavor.

Optional: Fresh parsley, chopped, for garnish: Fresh parsley adds a touch of freshness, color, and herbaceousness as a garnish. It brightens up the dish visually and adds a subtle peppery flavor. Chopped fresh parsley is sprinkled over the finished dish just before serving. Other fresh herbs like chives or basil can also be used for garnish, depending on your preference.

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onion first releases its sweetness and creates a flavorful base for the dish. Don’t rush this step; allowing the onions to soften properly is crucial for building flavor.

Add Garlic and Italian Seasoning: Add the minced garlic and dried Italian seasoning to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic and Italian seasoning in the oil releases their aromas and infuses the oil, which will then flavor the rice. This step is essential for adding depth and complexity to the dish.

Toast the Rice: Add the uncooked long-grain rice to the pot and stir to coat it with the oil and aromatics. Cook for 2-3 minutes, stirring constantly, until the rice grains are slightly translucent around the edges. Toasting the rice enhances its nutty flavor and helps it cook more evenly. This step also prevents the rice from becoming too mushy during cooking. You’ll notice a subtle change in the aroma and appearance of the rice as it toasts.

Add Broth and Zucchini: Pour in the vegetable broth and add the diced zucchini. Stir well to combine all the ingredients and ensure the rice is evenly distributed in the broth. The broth will provide the liquid necessary to cook the rice and infuse it with savory flavor. Adding the zucchini at this stage allows it to cook along with the rice, becoming tender and flavorful.

Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. It’s crucial to keep the lid on during simmering to trap steam and ensure the rice cooks evenly. Avoid lifting the lid during cooking as much as possible, as this releases steam and can prolong the cooking time. The rice is done when it is tender and all the broth has been absorbed.

Stir in Cheese: Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become perfectly fluffy. Then, remove the lid and gently stir in the shredded cheddar cheese and grated Parmesan cheese until they are melted and evenly distributed throughout the rice. The residual heat from the rice will melt the cheese beautifully, creating a creamy and cheesy texture. Stir gently to avoid breaking the rice grains.

Season and Serve: Season with salt and black pepper to taste. Stir again to combine and taste to adjust seasoning as needed. If desired, garnish with chopped fresh parsley before serving. Taste the rice to ensure it’s seasoned to your liking. Serve immediately while it’s hot and cheesy for the best flavor and texture.

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: 5-7g
Sodium: 500-700mg
Fat: 15-20g
Saturated Fat: 8-10g
Carbohydrates: 40-50g
Fiber: 3-4g
Protein: 12-15g