Creamy Rice with Zucchini – A Simple and Delicious Recipe
Creamy rice with zucchini, Parmesan, mozzarella, and cream cheese. A simple and delicious recipe, perfect for a flavorful lunch or an easy weeknight dinner.
Creamy Rice with Zucchini
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes45
minutes520
kcal1
hour15
minutesEvery summer, we find ourselves looking for new zucchini recipes, especially when the garden is overflowing with them. Even though zucchini is incredibly versatile, it’s easy to fall back on the same familiar dishes. That’s exactly why I love this recipe—it transforms a handful of simple ingredients into a creamy, flavorful, and incredibly satisfying meal.
Rice can be so much more than a simple side dish. Slowly cooked with warm broth and combined with tender zucchini and a blend of cheeses, it becomes a rich and comforting recipe that can be served as either a main course or a delicious side. It’s one of those easy recipes that proves you don’t need complicated ingredients to create something truly delicious.
Ingredients
300 g short-grain rice
500 g zucchini
1 large onion
3 garlic cloves
2 tbsp olive oil
25 g butter
900 ml hot chicken broth (or hot water for a vegetarian version)
50 g grated Parmesan cheese
100 g grated mozzarella (or a shredded cheese blend)
50 g cream cheese
Fresh dill and parsley
Salt and black pepper, to taste
Preparation method
- If you prefer a richer flavor, you can replace part of the mozzarella with a more mature cheese. For a vegetarian version, simply use vegetable broth instead of chicken broth.
- Start by washing the zucchini and grating it using the large holes of a box grater. If you want to remove some of the excess moisture, sprinkle it with a little salt and let it sit in a colander for about 10 minutes, then squeeze it well. This step is optional.
- Heat the olive oil in a large skillet or sauté pan. Add the finely chopped onion and cook for a few minutes until soft and translucent. Stir in the minced garlic, and after about a minute, add the grated zucchini. Cook until most of the liquid released by the zucchini has evaporated.
- Add the rice and stir for about a minute, making sure every grain is coated with the flavors in the pan. Here’s a little tip: if you’ve saved Parmesan rinds, add them now for extra depth of flavor. Pour in the hot broth and cook over low heat, stirring occasionally, until the rice is tender and the liquid has thickened into a creamy sauce.
- Remove the pan from the heat and stir in the butter, cream cheese, mozzarella, and Parmesan. Mix until the cheeses are fully melted and the rice is smooth and creamy.
Finally, fold in the finely chopped dill and parsley, then season with salt and black pepper to taste. - Creamy zucchini rice is best served immediately, topped with freshly grated Parmesan and chopped fresh herbs. Enjoy it as a satisfying main course or serve it as a flavorful side dish alongside grilled meat or fish.
- If you’re looking for a simple yet flavorful recipe, this creamy zucchini rice with cheese is definitely worth trying. Made with everyday ingredients, it has a rich, creamy texture and a comforting flavor that’s sure to impress from the very first bite. If you give it a try, I’d love to hear what you think and which cheeses you chose for your own version.
