Lemon-Basil Zucchini

• 6 medium-sized zucchini (4 1/2 lb.), ends trimmed, cut in half lengthwise and cut into 1-inch chunks
• 1/4 c. olive oil
• 1 tsp. coarse salt (optional)
• 2 Tbsp. finely minced garlic
• 2 large yellow onions, halved and sliced
• freshly ground black pepper to taste
• juice of 2 lemons
• 1 c. fresh basil
• 1 c. uncooked brown rice
• 2 c. water
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 3 oz. Swiss cheese
• 2 c. shredded spinach
• 2 eggs
• 1/2 c. milk (low-fat)
• 1 Tbsp. butter
• 2 Tbsp. butter
• 1/2 c. wheat germ
• 1 Tbsp. parsley
• 1 1/2 Tbsp. Parmesan cheese

1. Simmer rice, water, onion and garlic for about 20 minutes or until liquid is absorbed.
2. Cube or grate Swiss cheese into the cooked rice.
3. Stir until melted evenly.
4. Add spinach, eggs and milk.
5. Preheat oven to 350u0b0.

zucchini, olive oil, coarse salt, garlic, yellow onions, freshly ground black pepper, lemons, fresh basil, brown rice, water, onion, clove garlic, swiss cheese, shredded spinach, eggs, milk, butter, butter, germ, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469821 (may not work)