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.
Over 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.
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!
- 1 1/2 C. long-grain white rice
- 3 C. chicken broth
- 1 Tbsp unsalted butter
- Salt & Fresh Black Pepper, to taste
- 1 tsp garlic powder
- 1 C. shredded mozzarella
- 1 C. finely grated zucchini
- In a saucepan, add the rice, chicken broth, butter, and salt & pepper.
- Bring the rice to a boil, then allow to simmer for 15-20 minutes (or until the rice is done).
- Remove the rice to a bowl. Add zucchini, garlic powder, and mozzarella. Mix together well.
- Allow the rice to set. Serve