In a medium pan, or pot, over medium heat, heat the oil.
Add the rice, briefly giving it a stir to coat, and then add in the broth and bring to a boil. Turn the heat down to low and cover.
Simmer 15 – 20 minutes, or until the majority of the liquid has been absorbed and the rice is tender.
Remove the pan or pot from the heat source. Stir in the butter, zucchini, cheese, and garlic and continue stirring until evenly combined. Re-cover and let the rice sit for about 5 minutes.
Stir again and then add in the salt and pepper and a splash of milk (if needed) if you’d like to thin the mixture out a bit or if it needs an extra dash of creaminess.