Cheesy Zucchini Rice

This Cheesy Zucchini Rice makes the best side to any meal. It is so cheesy and delicious and the best part is that it is hidden with zucchini! This will become a family favorite!

Cheesy Zucchini Rice in a black cast iron skillet with a wooden spoon.

I love zucchini season. And I love that I have an over abundance in my backyard. And I especially love being able to sneak it into different recipes so that my kids will eat it. Like this one. We usually have rice for a side. So why not make it amazing by adding cheese and zucchini!?

We have now made this recipe 3 times since. I am telling you. It is one of the best sides that we have ever had! Everyone gobbled this down including the baby.

Cheesy Zucchini Rice in a black cast iron skillet with a wooden spoon.

You have got to put this on the must make zucchini recipe list. Everything about this is incredible. From the cheese loaded inside to the zucchini hidden throughout, the flavor is out of this world! It ends up being the star of the dinner table.

Cheesy Zucchini Rice in a black skillet with a wooden spoon.

 Recipe slightly adapted from Pink ParsleyCheesy Zucchini Rice close up.

Cheesy Zucchini Rice

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 6 Servings

This Cheesy Zucchini Rice makes the best side to any meal.  It is so cheesy and delicious and the best part is that it is hidden with zucchini!  This will become a family favorite!

Course Side Dish
Cuisine American
Keyword cheesy zucchini rice, rice, rice recipe


  • 2 cups chicken broth
  • 1 cup white rice long-grain
  • 2 Tbs butter
  • 2 zucchini medium, grated (about 2 cups)
  • 1 cup sharp cheddar shredded
  • salt and pepper to taste


  1. In a medium saucepan, add the chicken broth and bring to a boil. Stir in the rice, cover and reduce heat to low and cook for about 20 minutes or until liquid is absorbed.
  2. Remove from heat and add the butter, zucchini, and cheese. Stir and let stand for about 5 minutes. Salt and Pepper to taste.
Nutrition Facts
Cheesy Zucchini Rice
Amount Per Serving
Calories 237 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 444mg19%
Potassium 287mg8%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 436IU9%
Vitamin C 17mg21%
Calcium 160mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This is just what I have been looking for. I’m on a mission to come up with new ways to use courgettes and I like this one because the courgette is hidden beneath that cheese so will appeal to those that won’t eat it but for those wanting a lower card option, the rice can be reduced and the courgette upped!

  2. Made this tonight and couldn’t taste the cheese. It needed a lot of salt and pepper. We won’t be making this again. Sorry.

    1. I love the concept but was surprised there’s no garlic. I totally believe the cheesy flavor could be dull. When that happens to me, I use mustard and garlic to sharpen it. Parmesan too sometimes.

  3. Made this last night, absolutely delicious! The only thing I changed was adding a few dashes of hot sauce ( because that’s how I roll, lol).

  4. The zucchini created this juice at the bottom of the rice and something about this tasted off and almost bad. Probably wouldn’t try again 🙁

  5. Some of these people must have done something wrong? I loved it! So easy and great! Followed directions to the T! Thank you

  6. Loved this dish! I made your crispy Parmesan chicken to go on top of the rice and it was the perfect pairing. I added a little salt and pepper after adding in the cheese and zucchini for a little extra flavor. Thanks for the great recipe! I will definitely be making this again!

  7. I enjoy this recipe on a monthly basis, very easy and quick. I do add a little extra cheese and going to try with garlic this time.

  8. I tried this recipe for the first time today. It seemed easy and, best of all, I had all of the ingredients in the house! I was skeptical of the rice, but the zucchini and cheese are great additions. The only thing I did differently was substituting olive oil to make it more heart-friendly. We’ll see how it goes this evening!

  9. My husband and I really enjoyed this recipe. We thought the zucchini would be very apparent, but it blended right in. The recipe is more like a risotto. We will make it again with the abundance of summer squash from our garden!

  10. I haven’t made this yet, but wanted your opinion on using frozen riced cauliflower instead of rice?? I would steam the riced cauliflower in the microwave and then continue the recipe from there. I might have to spice it up a little more….but I think I’m going to try it. Being a diabetic, I like to stay away from carbs as much as possible.

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