Cheesy rice with mozzarella and zucchini is certainly practical to make as a main dish. The inspiration for this dish comes from the simple cheesy rice that my mom often cooked habitually. I thought of this variation with the addition of ham and mozzarella, which she would certainly have appreciated. I’ll put it on the list for when she returns to me.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice
- Zucchini (1 medium)
- 7 oz Mozzarella
- 5 oz Cooked Ham
- to taste Extra Virgin Olive Oil
- Butter (A knob)
- to taste Parsley
- Onions (1 medium onion)
Tools
- Pot
- Frying pan
Preparation
Boil the rice in a pot with plenty of water and follow the instructions on the package for the cooking times, generally fifteen/seventeen minutes.
Meanwhile, in a pan with extra virgin olive oil (4 tablespoons) and a knob of butter, brown the onion and add the diced ham and chopped zucchini.
Also add the finely chopped parsley and half a cup of water. Salt, cover with a lid, and cook on low heat for twelve minutes. Check and stir during cooking.
Drain the rice, put it back in the pot with the zucchini, and finally add the chopped mozzarella. Stir and serve hot, tasty cheesy rice with mozzarella and zucchini.
CHEESY RICE WITH MOZZARELLA AND ZUCCHINI
Tip for the Cheesy Rice Recipe with Mozzarella and Zucchini: Do not extend the cooking time for the zucchini. I find them less tasty when too wilted. Zucchini is not an essential ingredient for the recipe, as my mom also made it without, and it was delicious. In fact, most children might prefer it without, as they unfortunately don’t have much familiarity with vegetables that adults generally love to eat.
Obviously, one should still educate to appreciate the beneficial vegetables.
COME ALSO TO PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS
