Lemon-Basil Zucchini - cooking recipe

Ingredients

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

Preparation

Simmer rice, water, onion and garlic for about 20 minutes or until liquid is absorbed.
Cube or grate Swiss cheese into the cooked rice.
Stir until melted evenly.
Add spinach, eggs and milk.
Preheat oven to 350\u00b0.