Ingredients

  • 1 small zucchini, about 1/2 pound
  • 3 tablespoons butter
  • 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

  1. Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
  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.
  3. Bring to a boil. Cover closely and let simmer 17 minutes.
  4. Gently stir in the remaining butter and serve.

35 minutes

Dining and Cooking