Tasty Tuesdays: Cheesy Zucchini Rice

Welcome to Tasty Tuesdays!

I made this recipe this weekend to use up a zucchini form my garden.  I loved it - cheese + rice + zucchini.  How could it be bad?

{ recipe adapted from Buns In My Oven Blog.  See it right here }

Ingredients:

- tablespoon olive oil

- 1 cup long grain brown rice

- 2 cups chicken broth

- 1-1/2 cup shredded cheese of your choice.  I used 1/2 smoked Gouda & 1/2 cheddar

- 1 medium zucchini, shredded (use your cheese grater to shred)

- 1 tablespoon fresh Italian flat leaf parsley; chopped

- 1 tablespoon butter

- salt & pepper, to taste

1.  Heat olive oil in a medium sized sauce pan.  Add rice and stir until rice starts to brown a bit.

2.  Add chicken broth and cook rice according to package instructions.

3.  Remove from heat.  Stir in zucchini, cheese, butter, and salt and pepper to taste.  Cover and let sit for five minutes.

4.  Serve and enjoy!

This would make a fantastic side dish, or serve with a salad and make a meal out of it.

Can you tell from the photos how cheesy and delicious this was?

The green tomatoes in the salad are Green Zebras - one of my favorite Heirloom varieties.  It's one of the only tomato plants that actually did well in my garden this year.

What did you cook this week?

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