Zucchini And Rice Bake - cooking recipe

Ingredients

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

Preparation

Coarsely grate zucchini into sieve set over bowl.
Squeeze and press squash down to extract liquid, which will collect in bowl. Simmer onion in 1/4 cup oil for about 5 minutes.
Add zucchini and garlic; toss a minute or two.
Stir in flour; cook another couple of minutes.
Measure zucchini juices.
Add enough milk to equal 1 1/2 cups.
Blend into squash mixture.
Add rice, thyme, salt, pepper and 3/4 cup Parmesan.
Pour into a buttered rectangular baking dish; sprinkle remaining 2 tablespoons each cheese and oil over top.
Bake at 425\u00b0 for about 45 minutes, or until brown and bubbly and all liquid is absorbed.