Creamy zucchini rice loaded with cheese. The perfect summer side dish.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
2 tablespoons butter
1 onion, finely chopped
1 cup rice
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon black pepper
2 cups hot water
1 and 1/2 cups grated zucchini
1/2 cup crumbled feta
3/4 cup shredded mozzarella
Heat butter in a medium pan. Saute finely chopped onion in it over medium high heat. Add in rice, lime juice, salt and pepper and cook over medium low heat stirring continually to prevent it from sticking, for about 3 minutes.
Pour hot water over it and bring it to boil. When it starts boiling, cover and continue cooking it over the lowest heat until it absorbs almost all the water; for about 20 minutes.
Stir in grated zucchini and cook for another 10 minutes over the lowest heat until zucchini is tender and loses its bitterness.
Remove from heat, fold in cheese and let it rest covered for 5-10 minutes until the cheese melts.
Serve it hot when the cheese is still stretching.
If you have any leftovers, just pour a little milk into it and heat it up before serving.