Parmesan Zucchini Rice

Rice is always nice, but a few extra zing zang zongs can make it even nicer. By adding parmesan and grated zucchini to the grain, you get so much more flavor. I followed this recipe and everyone in my home enjoyed. Consider that as the base for your next bowl or served with fish. It’s like next level pilaf.

In a pot, cook one small [diced] onion in oil until soft (5-7 min). Add 2 cloves minced garlic and cook for an additional minute. Add 1 c. rice and 2 c. water, bring to a boil then reduce to a simmer, covered, for 20 minutes. Once the rice is cooked, fluff it up and mix in 2 c. grated zucchini and 1/4 c. grated parmesan. Once the cheese is all incorporated, stir in about 1 tsp of lemon zest as well as the juice from 1/2 a lemon and a whole bunch of chopped fresh herbs (I used basil, dill would also be great). Salt and pepper it up and you’re good to go.

This is really making your rice work harder for you. My kid was just shy of 9 months when I made this and he loved it. I mixed in a little Greek yogurt and he went to town. Such a good way to squeeze some extra green stuff into your diet.