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5 from 1 vote

Cheesy Zucchini Rice

This Cheesy Zucchini Rice is an easy tasty side dish that pairs well with many main courses!

Ingredients

  • 1 cup uncooked long-grain brown rice
  • 2 ¼ cups low sodium chicken broth or vegetable broth, (you may need a bit more or less depending on your rice directions)
  • 2 ½ cups shredded zucchini, (for me this was one large zucchini)
  • 1 cup shredded 50% reduced fat sharp cheddar , (I use Cabot)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, or more to taste
  • ¼-½ teaspoon garlic powder, to taste
  • 1-2 tablespoons skim milk

Instructions

  • Cook the rice and broth together according to your rice’s package directions in a medium saucepan. My brown rice used 2 ¼ liquid for 1 cup rice and the directions were to bring them to a boil and then reduce to a simmer, covered, for 45 minutes. I have found that brown rice directions may vary, so check yours for broth quantity and cook time.
  • When the rice is cooked, fluff it with a fork. Stir in the zucchini, shredded cheese, salt, pepper, and garlic powder. Cook for 5-10 minutes on low, stirring occasionally, to melt the cheese and heat the zucchini. Add milk as needed (1-2 tablespoons) to thin out the texture if desired.

Notes

WW Points per (2/3 cup) serving: 5 (Points calculated using the recipe builder on weightwatchers.com)
To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (2/3 cup) serving:
177 calories, 27 g carbs, 2 g sugars, 4 g fat, 2 g saturated fat, 9 g protein, 2 g fiber, 338 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
5 per (2/3 cup) serving (PP calculated using the recipe builder on weightwatchers.com)
adapted from several sources including Mel's Kitchen Cafe, Buns in my Oven, and The Recipe Critic