Cheesy Zucchini Rice
1/4 cup panko bread crumbs (optional)
2 cups lower sodium chicken broth
1 cup long grain white rice
1/2 teaspoon salt
1 pinch cayenne pepper
2 cups shreddedzucchini
3/4 cups shredded Gruyere cheese
2 teaspoons chopped fresh marjoram or oregano
For crumb topper, if desired, melt 1 tablespoon butter in a medium saucepan over medium heat. Add panko, if desired. Cook and stir until toasted, about 2 minutes. Remove from saucepan. Add broth to saucepan. Bring to boiling. Add rice, salt and cayenne pepper. Cover, reduce heat and simmer until liquid is absorbed and rice is tender, 20 minutes. Gently fold in zucchini, cheese, marjoram, and remaining 2 Tbsp. butter. Cover and let stand 5 minutes. Sprinkle with crumb topper, if using.
Per serving: 1,049 calories; 66g fat; 76g carbs; 40g protein
