Yield: 4-6

Creamy 3-Cheese Zucchini Rice

Creamy 3-Cheese Zucchini Rice

Ingredients

  • 2 cups + 1 Tbl. cold water
  • 2 tsp. Superior Touch Better Than Bouillon Chicken Base
  • 2 tsp. dried minced onion
  • 1 1/2 tsp. minced garlic
  • 1 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • 1 cup regular white rice
  • 2 1/2 Tbl. real butter, cut up
  • 8 oz. Velveeta, cubed
  • 1/4 cup finely grated asiago
  • 1/4 cup finely grated parmesan cheese
  • 1 cup, lightly packed, grated fresh zucchini

Instructions

  • In medium saucepan, add water and next 7 ingredients.
  • Heat over medium high heat, covered with tight-fitting lid, until it comes to a boil. Stir, recover, turn down to LOW, and let simmer for 15-17 minutes. *Do not lift lid while simmering!
  • When time is up, remove lid, quickly stir in cheeses and zucchini well, and recover.
  • Let sit for 5-8 minutes.
  • When cheeses have melted and are soft, re-stir until creamy and cheeses are stirred in evenly. Serve hot.

    • Notes

    I just used my old box grater with the regular/large holes for grating the zucchini. *Don't worry about the seeds, as they will not go through the holes and stay on the outside of the grater.
    I used my microplane with fine holes for grating the asiago and parmesan.