This zucchini rice with cheese and herbs tastes similar to a risotto, but it takes a lot less effort to make! A great recipe if you have an abundance of zucchini.
3 tablespoons butter, softened, divided
¼ cup panko bread crumbs (Optional)
2 cups low-sodium chicken broth
1 cup long grain white rice
½ teaspoon salt
1 pinch cayenne pepper
2 cups shredded zucchini
¾ cup shredded Gruyere cheese
2 teaspoons chopped fresh marjoram or oregano
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