Zucchini & Rice Casserole

• 2 lbs zucchini, thickly shredded
• 2 tablespoons olive oil
• 1 medium vidalia onion, chopped
• 2 -4 garlic cloves, minced (based on your personal tastes)
• 2 tablespoons flour
• 2 1/2 cups low-fat milk
• 1/2 cup uncooked long-grain white rice
• 3/4 cup parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 cup lowfat mozzarella cheese, shredded
• 1 teaspoon salt
• 1 teaspoon pepper

1. Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
2. Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
3. Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
4. Sprinkle with the flour and cook, stirring until the flour is absorbed.
5. Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
6. Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
7. Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
8. Remove from the oven and let sit for 10-20 minutes before serving.

zucchini, olive oil, vidalia onion, flour, lowfat milk, longgrain white rice, parmesan cheese, basil, thyme, mozzarella cheese, salt, pepper

Taken from www.food.com/recipe/zucchini-rice-casserole-301313 (may not work)