Garlic zucchini rice
Discover the delicious and nutritious Garlic Zucchini Rice, a savory side dish made with brown rice, fresh zucchini, garlic, buttery goodness, and a hint of cheddar cheese. Perfectly seasoned with vegetable broth, a dash of salt, and black pepper, this easy recipe is sure to become a family favorite!
- 30 Nov 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Garlic zucchini rice with butter and vegetable broth is a delightful and nutritious dish that seamlessly combines the rich flavors of garlic and butter with the heartiness of brown rice and the freshness of zucchini. This recipe is perfect for a wholesome dinner or as a versatile side dish to complement your main course. With the addition of cheddar cheese, this dish offers a comforting, cheesy finish that's hard to resist.
Ingredients:
Instructions:
- Mince the garlic.
- Dice the zucchini into small, bite-sized pieces.
- Shred the cheddar cheese if not pre-shredded.
- In a medium saucepan, bring the 2 cups of vegetable broth to a boil.
- Stir in the 1 cup of brown rice. Reduce heat to low, cover, and let simmer according to the rice package instructions, usually about 40-50 minutes, until the rice is tender and has absorbed all the broth.
- While the rice is cooking, in a large skillet over medium heat, melt the 2 tablespoons of butter.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Add the diced zucchini to the skillet. Stir frequently and cook for about 5-7 minutes, or until the zucchini becomes tender.
- Once the rice is cooked, add it to the skillet with the garlic and zucchini.
- Stir everything together until well combined.
- Add a dash of salt and a dash of black pepper to taste. Stir again.
- Sprinkle the shredded cheddar cheese over the rice and vegetable mixture.
- Gently stir until the cheese is melted and evenly distributed.
- Remove the skillet from the heat.
- Serve the garlic zucchini rice warm as a side dish or enjoy it as a main course.
Tips:
- For added flavor, consider toasting the brown rice in the butter for a couple of minutes before adding the vegetable broth.
- Make sure to finely mince the garlic cloves to ensure an even distribution of flavor throughout the dish.
- Use a vegetable peeler to create thin, even slices of zucchini for a uniform texture.
- If you prefer a bit of heat, add a pinch of red pepper flakes when cooking the garlic.
- Stir the cheddar cheese in after removing the pot from heat to prevent the cheese from becoming too oily.
Garlic zucchini rice with butter and vegetable broth is an aromatic, satisfying dish that brings together a symphony of savory flavors and textures. The sweet aroma of garlic, the creamy richness of butter and cheddar, and the fresh crunch of zucchini make it a favorite for both weeknight dinners and special occasions. Enjoy this delicious recipe and savor the delightful combination of flavors in each bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.81g | 5% |
| Sugar 2.38g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 20% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 18mg | 3% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 2.41mg | 15% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 4.39ug | 4% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 280mg | 8% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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