Zucchini Pie With Parmesan Rice Crust

• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 4 cups grated zucchini
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated black pepper
• Tabasco sauce (to taste, about 4 shakes)
• 2 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 3/4 cup long-grain white rice
• 3/4 cup freshly grated parmesan cheese

1. Preheat oven to 400u0b0; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
2. In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
3. Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
4. Season with salt, pepper, and Tabasco.
5. Sprinkle with the flour and cook, whisking, for 2 minutes.
6. Gradually stir in the broth, whisking until smooth.
7. Add in cream, and bring to a boil.
8. Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
9. Bake for 25-30 minutes, until the rice is tender and the cheese is golden.

butter, onion, garlic, zucchini, salt, freshly grated black pepper, tabasco sauce, flour, vegetable broth, heavy cream, longgrain white rice, freshly grated parmesan cheese

Taken from www.food.com/recipe/zucchini-pie-with-parmesan-rice-crust-311735 (may not work)