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Slice zucchini into 1/2-inch rounds, then slice rounds into halves or quarters, depending on size.
Bring broth and 1 cup water to simmer in medium saucepan; keep warm over medium-low heat until ready to use.
Meanwhile, heat oil in large pan over medium-high. Add zucchini and shallots; cook 5 to 6 minutes, stirring occasionally, until zucchini is light golden brown. Stir in garlic, rice, and sea salt, and reduce heat to medium-low. Cook 3 to 4 minutes, stirring often, until grains turn translucent.
Ladle in 2 cups broth and simmer 8 to 10 minutes, stirring frequently, until completely absorbed. Ladle in another cup broth, stirring frequently, and allowing liquid to absorb fully before adding more. Continue to add broth in 1 cup increments until rice is al dente and creamy, about 25 to 30 minutes total.
Add butter, lemon juice, lemon zest, 1/2 teaspoon black pepper, and 1/2 cup cheese. Gently stir until butter melts into mixture and cheese is incorporated. Remove from heat and garnish with remaining grated cheese and herbs, if desired.