Advertisement
Ingredients
1 small zucchini, about ½ pound
3 tablespoons butter
⅓ cup finely chopped onion
1 cup rice
1 ½ cups chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
45 grams carbs; 26 milligrams cholesterol; 301 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 1 gram fiber; 512 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
- Step 2
Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
- Step 3
Bring to a boil. Cover closely and let simmer 17 minutes.
- Step 4
Gently stir in the remaining butter and serve.
Private Notes