Cheesy Zucchini Rice

I hate most vegetables. I do. 

I want to like them. I’ve tried vegetables in many different ways in the hopes of loving them, but I struggle. My biggest issue with most veggies is the texture. The texture is not pleasing to my tongue. 

There are a few vegetables I don’t mind. I love raw carrots, broccoli, and tomatoes (although they are technically a fruit). I like cooked peas, broccoli (as long as it is quickly sauteed…I hate it steamed), spinach, mushrooms, and corn (technically a grain, right?). 

I don’t like to eat bell pepper or onions, typically, but love the flavors they give foods. So, I cook with them. Often. And, until recently, I have only liked zucchini in zucchini bread. Like most things vegetables, I don’t like the texture of zucchini or any squash. 

Cheesy Zucchini RiceOver a year ago, when I started posting recipes on my blog, the first recipe was Cheesy Zucchini Rice. With that recipe, I learned that if I disguise the zucchini texture enough, I like it. Since that time, I’ve made cheesy zucchini rice a few times and my girls absolutely love it! They will devour it and ask for seconds. 

I’ve also tweaked the recipe a bit. Nothing major, mind you, but enough that I thought I would post the recipe again with how I currently make it. 

I start by making the rice. I place 1 1/2 cups of dry long-grain rice in a saucepan. I cover it with 3 cups chicken broth and add 1 tablespoon butter. I season the rice and broth with salt and pepper, to taste. I bring the rice to a boil, then cover and let it simmer for 15-20 minutes. Once all the liquid is absorbed and the rice is ready, I remove the rice from the saucepan and put it in a large bowl.

Cheesy Zucchini Riche
My finely grated zucchini (fresh from my garden)

From there, I add 1 teaspoon garlic powder, 1 cup shredded mozzarella, and 1 cup finely grated zucchini (finely grating it helps me hide the texture more). I mix it together until the cheese starts to melt. I let it sit for a couple of minutes then serve. 

Like I said, my girls can’t get enough of it, and even I, anti-veggie person that I am, enjoy it! 

Cheesy Zucchini Rice
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
  1. 1 1/2 C. long-grain white rice
  2. 3 C. chicken broth
  3. 1 Tbsp unsalted butter
  4. Salt & Fresh Black Pepper, to taste
  5. 1 tsp garlic powder
  6. 1 C. shredded mozzarella
  7. 1 C. finely grated zucchini
  1. In a saucepan, add the rice, chicken broth, butter, and salt & pepper.
  2. Bring the rice to a boil, then allow to simmer for 15-20 minutes (or until the rice is done).
  3. Remove the rice to a bowl. Add zucchini, garlic powder, and mozzarella. Mix together well.
  4. Allow the rice to set. Serve
Adventures of a Jayhawk Mommy

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.



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  1. This looks great. Thanks so much for sharing with the Let’s Get Real Party. We are starting a Facebook group for Let’s Get Real bloggers as a place where we can get to know each other a bit better and support each other’s blogs. We would love to have you join. If you’re interested, please send the email address for your personal FB page (we aren’t able to add people from their blog pages) to me at gc @ and I will send you an invitation to the group.
    Gaye @CalmHealthySexy recently posted…3 Reasons Not to “Give Your Husband More Sex”

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