1 small onion, diced
1 clove of garlic, minced
4 Tablespoons of Country Crock, divided
1 cup long grain rice
2 cups chicken or vegetable broth
1 medium zucchini, shredded with a cheese grater (about 1.5 cups)
1 cup shredded cheddar cheese
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1. Over a medium/high heat, sauté onions and minced garlic in 2 Tablespoons of Country Crock until onions are translucent (about 2 mins).
2. Add in rice, stirring continuously until slightly toasted.
3. Pour in chicken broth and bring to a boil. Cover, and turn down heat to low. Simmer for 15-20 minutes until liquid is absorbed.
4. Stir in shredded zucchini, cheeses, 2 Tablespoons of Country Crock and salt. Stir until well combined and cheese is melted.