Start off by sautéeing sliced zucchini, onion, and garlic in olive oil until golden. In a large pot, add broth and heat. In a separate pot, melt butter and add rice. Stir to combine. Cook for 30-45 seconds. Add the broth one cup at a time.
Stir continuously and once rice has absorbed most of the liquid add more. Repeat this process until the rice is cooked and creamy. Add zucchini mixture and top with parmesan.