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Zucchini Rice

Zucchini Rice

Zucchini Rice

This is the perfect side dish for a mixed group of kids and adults. Add more cheese to make the kids even happier. If you want to turn it into a meal, sauté a 1/2 or 1 pound of chicken, ground meat or sausage until it’s just cooked and then add it to the mixture before you sprinkle cheese on top and put it into the oven.

Serves 4-6 as a side dish. For a larger group,  or for a main course, double the recipe and use a 13×9 inch pan.

1/2 cup uncooked long grain rice, white or brown
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/2 white or yellow onion, finely chopped
4 cups grated zucchini (about 3 medium)
1 cup grated sharp cheddar or Monterey jack cheese

In a pot or rice cooker, simmer rice in 3/4 cup water. The rice should be cooked, but still slightly chewy.

In a small bowl, whisk together the eggs, salt and pepper. In a large bowl, combine onion, zucchini and 1/2 of the cheese. Mix in the egg and the cooked rice. Pour into a 8-inch square pan or pie plate. Sprinkle the remaining cheese on top. Bake 30 minutes. Serve warm

© Zucchini Rice recipe by Jennifer Meier & The Busy Girls’ Cookbook, Inc.


  • If you don’t have a rice cooker – buy one! It will make your life easier.
  • Try using different types of cheese – pepper jack, gruyere and mozzarella are a few suggestions.
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