Cheesy Zucchini Brown Rice
Whole grain brown rice that's loaded with zucchini and cheese!
Servings: 4 servings
Ingredients
- 2 teaspoon olive oil
- 1/3 cup diced yellow onion
- 1/2 teaspoon minced garlic
- 1/2 cup uncooked long grain brown rice
- 1 1/2 cups low sodium vegetable broth
- Kosher salt and black pepper to taste
- 2 cups shredded zucchini, excess liquid squeezed out
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/4 cup plain Greek yogurt
Instructions
- In a medium sized saucepan, heat the olive oil over medium-high heat.
- Swirl the oil around the bottom of the pan to coat it then add in the onion and garlic.
- Sauté for a couple minutes until the onion starts to soften.
- Season with lightly salt and pepper and add in the dry brown rice, toasting it for a minute before adding in the vegetable broth.
- Pour in the vegetable broth in with the rice mixture and bring to a boil.
- Once it starts to boil, cover with a lid and turn the heat down to low. Simmer the rice for approximately 40 minutes.
- Once the liquid is absorbed and the rice is cooked add in the shredded zucchini and cheeses and stir until combined and the cheese is melted.
- Remove from the heat and stir in the Greek yogurt. Season with salt and pepper if needed and serve immediately.
Nutrition
Calories: 190kcal | Carbohydrates: 21g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 469mg | Fiber: 3g | Sugar: 5g