Cheesy Zucchini Rice

The two zucchini plants in our garden have been producing a ton and although I could eat straight steamed zucchini every day, my family is not so fond of it.  I've had to get creative in how I use it.  This recipe makes a great side dish and you could go heavy or light on the zucchini depending on what your family will tolerate.

Cheesy Zucchini Rice

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed

In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.  Let it sit on the stove covered for a few minutes so the cheese can melt and the zucchini can soften.  Add salt and pepper to taste.  Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.