Ingredients
- 1 small zucchini, about 1/2 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 Information
Nutritional analysis per serving (4 servings)
297 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 6 grams protein; 25 milligrams cholesterol; 135 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
- 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.
- Bring to a boil. Cover closely and let simmer 17 minutes.
- Gently stir in the remaining butter and serve.
35 minutes
Dining and Cooking