Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1/3 cup chopped shallots, (about 2 large shallots)
1 1/2 cups reduced-sodium chicken broth
1 cup long-grain white rice
2 cups finely diced zucchini, (1 medium)
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add broth and bring to a simmer. Stir in rice, zucchini, lemon zest, salt and pepper. Reduce heat to low, cover pan and cook until the rice is tender and all the liquid is absorbed, 15 to 17 minutes. Fluff with a fork before serving.
Combine oil and shallots in a microwave-safe 2 1/2-quart casserole; microwave on High until softened, 2 to 3 minutes.
Add broth, rice, lemon zest, salt and pepper. Cover casserole with a lid or vented plastic wrap and microwave on High for 5 minutes. Stir once, cover and microwave on Medium, without stirring, for 7 minutes. 3. Add zucchini and cook until the rice is tender, an additional 3 to 5 minutes. Let stand, covered, for 5 minutes. Fluff with a fork before serving.