Pour the chicken broth into a medium saucepan and place it over medium-high heat. Let it come to a full, rolling boil.

Once the broth reaches a boil, stir in the long-grain white rice and cover the saucepan with a tight-fitting lid.

Turn the heat down to low and let the rice simmer gently for about 20 minutes.

After 20 minutes, check whether the liquid has fully absorbed into the rice. If there's still liquid, cover it and cook for a few more minutes.

Take the saucepan off the burner once the rice looks fully cooked and the broth has disappeared.

Add the butter, grated zucchini, and shredded cheddar cheese directly into the hot rice.

Stir everything together thoroughly until the butter and cheese melt completely into the rice.

Let the mixture stand for about 5 minutes before serving.

Taste the rice and season it with salt and pepper as needed before serving warm.