Zucchini Pie With Parmesan Rice Crust - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
Season with salt, pepper, and Tabasco.
Sprinkle with the flour and cook, whisking, for 2 minutes.
Gradually stir in the broth, whisking until smooth.
Add in cream, and bring to a boil.
Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
Bake for 25-30 minutes, until the rice is tender and the cheese is golden.