I can’t resist sharing my Cheesy Zucchini Rice, a surprisingly clever weeknight recipe that hides a secret ingredient and a simple finishing technique.

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I didn’t plan on turning zucchini into something people argue over, but this Cheesy Zucchini Rice does. I love how grated zucchini disappears into the mix, then pops back with a fresh, slightly sweet snap when you bite.

The sharp cheddar cheese gives it a tang that makes you want seconds, even if you came for the main dish. I’ve been dropping this into my Zucchini Rice Recipes rotation whenever I need a side that feels like a treat but isn’t fussy.

You’ll wonder how something this simple got so addictive, and I still can’t fully explain it.

Ingredients

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Zucchini, fresh and delicate, adds fiber and moisture so dish feels lighter.
Rice gives carbs and body, keeps things filling so it’s comfort food.
Sharp cheddar melts creamy, adds protein and big cheesy flavor, slightly salty.
Broth adds savory depth and cuts down on added fat, more flavor than water.
Onion sweats sweet base notes, gives extra carbs and tasty aromatic richness.
Garlic punches up flavor, tiny calories but big impact, kinda addictive.
Butter or oil add silkiness and mouthfeel, they’re fat sources, more satisfying.
Parsley brightens the plate, adds freshness and small vitamins, cuts heaviness.

Ingredient Quantities

1 cup long grain white rice (uncooked)

2 cups low sodium chicken broth or vegetable broth

2 medium zucchini, grated (about 2 cups)

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tbsp unsalted butter or 1 tbsp olive oil, your choice

1 cup shredded sharp cheddar cheese, more if you like

1/4 cup grated Parmesan cheese

1/4 cup whole milk or 2 tbsp heavy cream

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp smoked paprika (optional)

2 tbsp chopped fresh parsley or chives

1 tsp lemon juice (optional)

How to Make this

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1. Grate the zucchini and squeeze it in a clean kitchen towel or several paper towels to remove as much moisture as you can, then set aside; finely chop the onion, mince the garlic, shred the cheddar and grate the Parmesan, measure rice, broth, milk or cream, herbs and lemon juice.

2. Heat 2 tablespoons unsalted butter or 1 tablespoon olive oil in a medium saucepan over medium heat until the butter is foamy or the oil is shimmering.

3. Add the chopped onion and cook 3 to 4 minutes until soft and mostly translucent, stir often. Add the garlic and 1/2 teaspoon smoked paprika if using, cook 30 to 45 seconds until fragrant.

4. Stir in 1 cup long grain white rice and toss for 1 to 2 minutes so the grains get lightly toasted and coated in fat; season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

5. Pour in 2 cups low sodium chicken or vegetable broth and bring to a gentle boil, then fold in the squeezed grated zucchini.

6. Reduce heat to low, cover tightly and simmer gently 15 to 18 minutes until the rice is tender and liquid is absorbed. Dont lift the lid while it cooks or youll let steam escape and it will take longer.

7. Remove the pan from heat and let it rest, covered, for 5 minutes to steam. If you want a silkier finish warm the 1/4 cup whole milk or 2 tablespoons heavy cream a few seconds in the microwave first.

8. Off the heat stir in the warm milk or cream, 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan until everything is melted and creamy; add more cheddar if you want it cheesier.

9. Stir in 2 tablespoons chopped fresh parsley or chives and 1 teaspoon lemon juice if using, taste and adjust salt and pepper, then fluff with a fork and serve hot.

Equipment Needed

Youll need:

1. Box grater for the zucchini and cheeses
2. Clean kitchen towel or several paper towels to squeeze out moisture
3. Medium saucepan with a tight fitting lid
4. Wooden spoon or silicone spatula for stirring and folding
5. Measuring cups and measuring spoons
6. Cutting board and a sharp chefs knife for the onion and garlic
7. Microwave safe small bowl or cup to warm the milk or cream briefly
8. Fork for fluffing the rice and a microplane or small fine grater for the Parmesan

FAQ

Q: Can I use brown rice instead of white rice? A: Yes, but brown rice needs more liquid and a longer cook time. Use about 2 1/2 cups broth for 1 cup brown rice and simmer 35 to 45 minutes until tender. Or cook the brown rice first, then stir in the zucchini and cheese to finish.

Q: How do I stop the zucchini from making the rice watery? A: After grating, sprinkle a pinch of salt on the zucchini and let it sit 8 to 10 minutes, then squeeze out the excess water in a clean towel or paper towels. You can also cook the grated zucchini a few minutes in the pan to evaporate moisture before adding rice and broth.

Q: Can I make this vegetarian or vegan? A: For vegetarian, just use vegetable broth and check that your cheeses are made without animal rennet. For vegan, swap butter for olive oil, use a plant milk and vegan cheddar and Parmesan substitutes, though texture and flavor will be a bit different.

Q: My rice turned out mushy or undercooked. What can I do? A: Mushy means too much liquid or overcooking. Spread it on a baking sheet to cool and dry a bit, or use it as a base for a baked casserole. If it's undercooked, add 1/4 cup hot broth at a time, cover and simmer until tender.

Q: Can I freeze leftovers? A: You can, but cheese and zucchini texture change after freezing. For best results cool completely, freeze in portions, and reheat slowly with a splash of milk to restore creaminess. Freezing for up to 2 months is fine.

Q: What are easy ways to change the flavor or add protein? A: Stir in cooked shredded chicken, crumbled bacon, or cooked sausage for protein. Swap cheddar for smoked gouda, pepper jack, or a mix with mozzarella. Add a squeeze of lemon or a pinch of smoked paprika for brightness and depth.

Cheesy Zucchini Rice! Recipe Substitutions and Variations

1 cup long grain white rice: swap with brown rice (use about 1 3/4 cups broth and cook 40–45 minutes, it’s heartier), or jasmine rice (same liquid but cooks a bit quicker and is fluffier), or quinoa (use 1 1/2 cups broth, ~15 minutes, nuttier texture).
2 medium zucchini, grated: use yellow summer squash (same prep), grated carrots (adds sweetness, might need a touch less broth), or frozen shredded zucchini (thaw and squeeze out excess water first).
1 cup shredded sharp cheddar: swap with Monterey Jack or Colby for melty mildness, Gruyere for a nutty, deeper flavor, or mozzarella plus a sprinkle of Parmesan for gooey but milder cheese.
1/4 cup whole milk or 2 tbsp heavy cream: use half and half or 2% milk for a lighter dish, or stir in 2 tbsp Greek yogurt off the heat for tang and creaminess, or use unsweetened oat milk but add it gently so it doesn’t separate.

Pro Tips

1) Get the zucchini as dry as you can, then dry it some more. Salt it for a few minutes if you have time, squeeze in a towel or use a salad spinner, and if you want the extra liquid dont toss it — freeze it for soups or use it to water plants.

2) Warm the milk or cream and shred the cheddar fresh from a block. Warm dairy helps the cheese melt silky instead of clumping, and pre-shredded cheese often has anti caking stuff that makes the sauce grainy.

3) If the rice looks a little firm when the timer goes off, dont panic. Add 1/4 cup of hot broth or water, cover and give it a few more minutes. Better than overcooking early and ending up mushy.

4) Brighten and finish properly: taste last, then add a squeeze of lemon or a tiny splash of vinegar and fresh herbs right before serving. It wakes up the flavors and makes the dish feel less heavy. Also save a handful of extra cheddar or Parmesan to sprinkle on top for texture.