Try this cheesy zucchini rice, similar to risotto, but with much less effort. An easy recipe especially if you have an abundance of zucchini.
2 to 3 tablespoons butter, softened
1/4 cup panko bread crumbs (optional)
2 cups lower sodium chicken broth
1 cup long grain white rice
1/2 teaspoon salt
1 pinch cayenne pepper
2 cups shredded zucchini
3/4 cups shredded Gruyere cheese
2 teaspoons chopped fresh marjoram or oregano
Gather all ingredients.
For crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko, if desired. Cook and stir until toasted, about 2 minutes. Remove from saucepan.
Add broth to saucepan. Bring to boiling. Add rice, salt and cayenne pepper.
Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes.
Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.