• Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 6

Cheesy Zucchini Brown Rice

  • Recipe Submitted by on

 Ingredients List

  • 1 teaspoon olive oil
  • 1/3 cup diced yellow onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup uncooked brown rice (instant brown rice if you're in a hurry)
  • 1 1/2 cups low sodium vegetable broth (1 cup if using instant brown rice)
  • Kosher salt and black pepper to taste
  • 2 cups shredded zucchini, excess liquid squeezed out
  • 3/4 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup plain non-fat Greek yogurt


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 lower the heat to medium-low.
Simmer the rice for approximately 40 minutes if using regular or 10 minutes if using instant.
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.

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