Zucchini Risotto

5 from 1 vote

This makes a fast and easy yet delicious side dish that is great for any meal. I like to serve this for breakfast with a couple of poached or fried eggs and a side of breakfast sausage or prosciutto. Use any fresh herbs you like to play with the flavor profile.

Course Side Dish

Cuisine American

Keyword american, breakfast, dairy-free, easy, egg-free, fast, nightshade-free, nut-free, side, vegetarian, zucchini

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 120kcal

Author Jenny Ross

Ingredients

1/2 tablespoon butter or butter flavored coconut oil for dairy-free
1 zucchini shredded
3 tablespoons heavy cream or coconut cream for dairy-free
1/8 teaspoon fresh thyme or other herbs, to taste
salt to taste

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Instructions

Heat the butter in a small pan over medium-high heat. When melted, add the zucchini and cook until it is softened and most of the moisture is cooked off, about 5 minutes. Stir in the cream and thyme and cook until little liquid remains. Season to taste with salt before serving.

Nutrition