This Cheesy Cauliflower Rice with Zucchini is seriously so good! Creamy, cheesy, and made with both cauliflower and zucchini. We love to serve this during the summer when zucchini is abundant at the farmer’s market, but it’s great any time of year.
You might have noticed that I have quite a thing for coming up with new low carb side dishes.
I think that the sides are the most important part of the meal, because they’re what keeps dinner interesting.
I don’t care how many nights in a row we eat the same ol’ chicken recipe as long as the side dishes are new and exciting!
My family loves this cheesy rice recipe, but I wanted to make it low carb.
I knew my family would love this cheesy cauliflower rice since it’s similar to their favorite cauliflower mac and cheese and has all the vibes of the original rice recipe.
I wasn’t wrong and it was an easy way to get some green in them!
3 Reasons You’ll Love This Recipe:
- It’s a one-skillet side dish. Everything cooks in the same pan, from the cauliflower to the cheese sauce, and it’s on the table in about 22 minutes.
- It’s seriously creamy and cheesy. Cream cheese and heavy cream melt into a silky sauce, and the sharp cheddar makes it taste like pure comfort food.
- It sneaks in extra veggies. Cauliflower and zucchini are doing all the heavy lifting here, but all anyone notices is the cheese.
Ingredient Notes, Tips, & Swaps:
Cauliflower rice: I like fresh cauliflower rice best here. You can buy it pre-riced or make your own by pulsing cauliflower florets in a food processor (or chopping them by hand) until they’re about the size of rice. Frozen cauliflower rice works too! One reader pulsed frozen cauliflower in the food processor until it looked like rice and loved the result. If you use frozen, the end result may be a bit looser, since frozen will release a bit of extra liquid – still delicious!
Zucchini: One small zucchini is all you need. Yellow squash works exactly the same way if that’s what you have on hand. Pro Tip: Shred the zucchini/squash and your family probably won’t even notice it hiding in there. Such a great way to introduce a new veggie to picky eaters.
Cream cheese and heavy cream: Let the cream cheese come to room temperature so it melts smoothly into the cream. Cold cream cheese tends to clump.
Cheddar cheese: Shred your own from a block if you can. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly. Pepper jack is a fun swap if you want a little kick, and Monterey jack gives you a milder flavor. If you want it a little less rich, use less cheese or add more cauliflower rice. I make this so often than I don’t even measure anymore and it still works just fine. More cheese = extra rich and thick. More cauliflower = a little less decadent of a dish.
Seasonings: Garlic powder, salt, and cracked pepper keep things simple. A reader suggested a dash of Worcestershire sauce, which would add a nice savory depth.
Make it a meal: Another reader doubled the batch and stirred in shredded rotisserie chicken and diced jalapeño for an easy dinner. Such a smart idea!
Fresh vs Frozen Cauliflower:
To make cauliflower rice you can either start with a head of cauliflower and ‘rice’ it yourself by chopping it finely or tossing it in the food processor. My local grocery store also sells already riced or crumbled cauliflower in the produce section.
Fresh cauliflower is my preferred option, just because I really prefer the taste and texture of fresh veggies.
If you’d prefer to use frozen riced cauliflower (so convenient, I know!), you can easily swap it in! The result will be a little softer and a little looser, since frozen cauliflower tends to release a bit more liquid.
Storage:
- Fridge: Keeps in an airtight container for up to 4 days. It’s great for leftovers!
- Reheating: Warm it in the microwave or in a skillet over low heat. Add a splash of heavy cream or almond milk if it seems a little thick.
- Freezer: I don’t recommend freezing this one. Cream cheese sauces and zucchini both tend to get watery and grainy once thawed.
- Make-ahead: Rice the cauliflower and shred the zucchini up to a day ahead. Store them separately in the fridge.
Karly’s Tips:
- No need to squeeze or drain the zucchini. This recipe cooks up thick and creamy and the extra liquid from the veggies helps it from becoming too thick.
- Cook the cauliflower until it’s tender. Cauliflower rice cooks fast, but if your pieces are on the larger side (or you riced your own), give it a taste and make sure it’s cooked to your liking before adding in the cheese. I like it pretty tender, but you may like a little more bite!
Serving Suggestions:
This recipe pairs well with just about any main dish. We especially like it with the following:
Cheesy Cauliflower Rice with Zucchini
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Ingredients
- 1 tablespoon olive oil
- 12 ounces cauliflower rice see notes
- 1 small zucchini shredded
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons heavy cream
- 2 ounces cream cheese room temperature
- 3/4 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often.
- Add the shredded zucchini and stir to combine. Cover the pan and continue cooking on low for 5 minutes.
- Sprinkle the garlic powder, salt, and pepper over the vegetables and stir to combine.
- Push the rice mixture to one side of the pan and add the cream and cream cheese to the other side. Stir the cream cheese until it melts and then stir that sauce into the rice mixture.
- Add the cheese to the rice and stir together until melted.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Elaine Taylor says
This has been a regular side dish with us for some time now. Whether you follow low-carb or not, it’s one the best out there!
Diana Rosier says
This is my new favorite side dish. Yummy
Emily says
Best cauliflower rice recipe! Seriously good. My husband and I both loved it. Turns bland cauliflower rice into a cheesy tasty dish. I used a 16 ounce
package of cauliflower rice with all other ingredients as specified in the recipe. Good reheated as a leftover too. Will be a recipe we use often.
Karly Campbell says
I’m so glad you enjoyed the recipe!
Kathy says
This was wonderful. I made a double batch and added a rotisserie chicken and a diced jalapeño. Will definitely make again
cinnamon says
Delish!!! I used 1/2 a head of cauliflower and 1/2 a large zucchini. I probably didn’t cook the cauliflower long enough cuz it had a little bite to it, but we loved it! Next time, i’ll use a smidge less cheddar but this is GREAT the way it is! Thanks!
Michelle says
I made this by using 2 bags of frozen Cauliflower and 1 medium fresh Zucchini. I unthawed the cauliflower for 2 minutes in my microwave, it was still frozen solid, but I pulsed it a few times in my food processor and it came out like rice, I then pulsed the Zucchini a few times. I then followed the recipe. LOVED IT! Next time I may add a dash of Worcestershire sauce.
Cherrie Dreifurst says
I’m making this today, do you let the zucchini drain before adding it to the pan?
Cherrie Dreifurst says
Hi,
I made this for supper tonight and it was fantastic.
My new favorite side dish. I did drain the zucchini and I used frozen cauliflower. I just let it thaw a little bit before putting in the pan. Very good
Karly Campbell says
Glad you enjoyed it!
Clare says
This was absolutely delicious! I really appreciate your many great low carb recipes, Karly. This is my go-to low carb keto-ish site!
Karly Campbell says
Thanks, Clare! Glad you enjoyed the recipe!
Theresa says
Your dishes looks healthy and easy to prepare, I am going to try some of them. Thank you very much.
Karly Campbell says
Hope you enjoy, Theresa!