1 small onion, diced
1 clove garlic, minced
4 tablespoons butter
1 cup long grain rice
2 cups chicken or vegetable broth
1 ½ cups shredded zucchini
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt
1. Over a medium-high heat in a medium saucepan, sauté onions and minced garlic in 2 tablespoons of butter until onions are translucent (about 2 minutes).
2. Add rice, stirring continuously until slightly toasted.
3. Pour in broth and bring to a boil. Cover, and turn down heat to low. Simmer for 15-20 minutes until liquid is absorbed.
4. Stir in shredded zucchini, cheeses, and salt. Stir until well combined and cheeses are melted.
Yield: 4-6 servings