Cheesy Zucchini Brown Rice

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic
  • 1/3 cup Yellow onion
  • 2 cups Zucchini

• Canned Goods

  • 1 1/2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, plain non fat
  • 3/4 cup Mozzarella cheese, part skim
  • 1/4 cup Parmesan cheese

Found on reciperunner.com

Description

Ingredients

• 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 youre 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

Directions

• 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.