Garlic zucchini rice

Garlic zucchini rice is a nourishing dish that features tender brown rice combined with sautéed garlic, fresh zucchini, and melted cheddar cheese. This comforting meal is easy to prepare and works well as a side or main dish.

23 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

2 tbsp butter
3 garlic cloves
2 cups vegetable broth
1 cup brown rice
2 zucchini
1 cup cheddar cheese
1 dash salt
1 dash black pepper

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.

Instructions:

1. Prepare the Ingredients:
- Mince the garlic.
- Dice the zucchini into small, bite-sized pieces.
- Shred the cheddar cheese if not pre-shredded.

2. Cook the Rice:
- 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.

3. Cook the Vegetables:
- 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.

4. Combine and Season:
- 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.

5. Add the Cheese:
- Sprinkle the shredded cheddar cheese over the rice and vegetable mixture.
- Gently stir until the cheese is melted and evenly distributed.

6. Serve:
- Remove the skillet from the heat.
- Serve the garlic zucchini rice warm as a side dish or enjoy it as a main course.

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!

Garlic zucchini rice FAQ:

How long does it take to cook brown rice for this recipe?

Brown rice typically takes about 40-50 minutes to cook. In this recipe, simmer the rice in vegetable broth until tender and all the liquid is absorbed.

What can I substitute for cheddar cheese?

You can substitute cheddar cheese with other cheeses like mozzarella, Monterey Jack, or even a dairy-free cheese for a lactose-free option.

How should I store leftover garlic zucchini rice?

Store leftover garlic zucchini rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.

What pan size is recommended for this recipe?

A medium saucepan for cooking the rice and a large skillet for sautéing the garlic and zucchini are recommended. A 10-12 inch skillet works well.

How can I tell when the zucchini is cooked properly?

The zucchini is properly cooked when it becomes tender but still holds its shape. It should take about 5-7 minutes of sautéing.

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.

Nutrition per serving

6 Servings
Calories 240kcal
Protein 8g
Carbohydrates 27g
Fiber 1.81g
Sugar 2.38g
Fat 12g

Garlic zucchini rice