Cheesy Zucchini Rice

Ingredients

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated
1 cup shredded sharp cheddar
½ teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Instructions

Heat the olive oil in a medium sauce pan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Zucchini Bread

Ingredients

2 cup grated zucchini
1/3 cup water
4 eggs, beaten
1 cup vegetable oil
3 cup sugar
1 teaspoon ground cinnamon
2 teaspoon baking soda
1 teaspoon ground nutmeg
1½ teaspoon salt
3¼ cup all-purpose flour
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 6 mini loaf pans for about 45 minutes.

Source: Paula Deen