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Creamy Parmesan Zucchini Rice
Creamy Parmesan Zucchini Rice is a quick and easy, vegetable-packed gluten-free side dish recipe calling for just 5 ingredients (plus salt!)
Servings 4
Calories 283kcal
Ingredients
- 2 cups chicken broth
- 1 cup long grain white rice Lundberg Jasmine White Rice recommended
- 1 small zucchini shredded, ~2 cups
- heaping 1/2 cup freshly grated parmesan cheese
- 2 Tablespoons butter
- salt
Instructions
- Bring chicken broth to a boil in a medium-sized saucepan then add rice and cover with a lid. Turn heat down to medium-low then simmer until rice is al dente, 13-15 minutes.
- Turn off heat then stir in shredded zucchini, parmesan cheese, and butter then place a lid back on top and let sit for 5 minutes on the burner with the heat off. Taste then add salt if necessary, and then serve.
Nutrition
Calories: 283kcal | Carbohydrates: 39g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 687mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 1mg