Zucchini And Rice Bake

• 2 lb. zucchini
• 1/4 c. plus 2 Tbsp. olive oil
• 1 large onion, minced
• 2 to 4 cloves garlic, minced
• 2 Tbsp. whole wheat flour
• 1 1/2 c. cooked brown rice
• 1/2 tsp. thyme
• salt and pepper to taste
• 3/4 c. plus 2 Tbsp. grated Parmesan cheese

1. Coarsely grate zucchini into sieve set over bowl.
2. Squeeze and press squash down to extract liquid, which will collect in bowl. Simmer onion in 1/4 cup oil for about 5 minutes.
3. Add zucchini and garlic; toss a minute or two.
4. Stir in flour; cook another couple of minutes.
5. Measure zucchini juices.
6. Add enough milk to equal 1 1/2 cups.
7. Blend into squash mixture.
8. Add rice, thyme, salt, pepper and 3/4 cup Parmesan.
9. Pour into a buttered rectangular baking dish; sprinkle remaining 2 tablespoons each cheese and oil over top.
10. Bake at 425u0b0 for about 45 minutes, or until brown and bubbly and all liquid is absorbed.

zucchini, olive oil, onion, garlic, whole wheat flour, brown rice, thyme, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414698 (may not work)