Zucchini-Rice Casserole

• 2 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 large onion, chopped (1 c.)
• 2 tsp. minced garlic
• 2 lb. zucchini, scrubbed and shredded coarse (not peeled)
• 1 Tbsp. flour
• 2 1/2 c. half and half
• 1/2 c. uncooked long grain white rice
• 1 c. grated Parmesan cheese
• salt and pepper to taste

1. Heat oven to 425u0b0.
2. Grease a shallow 1 1/2 to 2-quart baking dish.
3. In a large skillet, heat butter and oil.
4. Add onion; cook until tender.
5. Add garlic and zucchini; increase heat to medium-high and stir 5 minutes.
6. Sprinkle with flour and stir 1 minute longer until flour is absorbed.
7. Stir in half and half, rice, 3/4 cup cheese and the salt and pepper.
8. Pour into prepared dish; sprinkle remaining 1/4 cup cheese over top.
9. Bake, uncovered, 30 to 35 minutes until golden and bubbly.
10. Remove from oven and let stand 10 to 20 minutes so custard has time to set before serving.
11. Makes 12 servings.

butter, vegetable oil, onion, garlic, zucchini, flour, long grain white rice, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993300 (may not work)