Creamy Parmesan Zucchini Rice Recipe


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati work well)
  • 2 cups chicken or vegetable broth
  • 1 medium zucchini, shredded (about 2 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup chopped fresh herbs (basil, parsley, dill)


  • Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
  • Cook the rice: Add the rice to the saucepan and stir to coat with the oil. Cook for 1 minute, stirring constantly. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • Incorporate the zucchini: Remove the lid and stir in the shredded zucchini. Cook for 2-3 minutes more, or until the zucchini is softened.
  • Make it creamy: Stir in the Parmesan cheese and butter until melted and well combined.
  • Season and serve: Season generously with salt and black pepper to taste. If desired, stir in fresh chopped herbs for an extra boost of flavor. Serve immediately.


  • Rice choice: Use your favorite variety of long-grain rice. Short-grain rice will be too sticky for this dish.
  • Flavor variations: Add a pinch of red pepper flakes for a bit of heat, or some lemon zest for brightness.
  • Get cheesy: Experiment with different types of cheeses. A combination of Parmesan and a melty cheese like fontina or mozzarella would be delicious.
  • Make it a meal: Add cooked chicken, shrimp, or Italian sausage for a heartier dish.

Enjoy your creamy, cheesy, and satisfying zucchini rice!


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