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1
Using a food processor fitted with shredder blade, shred the yellow squash and green zucchini.
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2
Place in a colander and add salt, mixing until well distributed; place colander over a bowl and let drain for 15-30 minutes, capturing the juices in the bowl.
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3
Wrap the shredded squash/zucchini in a clean dish towel and wring over the bowl to collect any additional juices; set the juices aside and dry the squash well with a dry towel.
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4
In a saucepan, bring the water to a boil; add in the rice, adjust the heat to a simmer and cook for 5 minutes; drain and reserve.
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5
Preheat oven to 425.
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6
In an 11-inch ovenproof pan or skillet over med-high heat, warm 3 tablespoons oil; add in leeks and saute until slightly softened, about 5 minutes.
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7
Add in the remaining 1 tablespoon oil and the squash/zucchini; saute until almost tender, about 3 minutes.
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8
Add in the garlic and parsley; saute for 1 minute.
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9
Sprinkle in the flour and stir over medium heat for 2 minutes.
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10
Remove from the heat and add the half-and-half and the squash liquid; return to medium heat and continue to cook, stirring constantly until slightly thickened, about 3 minutes.
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11
Add in rice and all but 2 tablespoons of Parmesan cheese; mix well.
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12
Season with salt and pepper; sprinkle the remaining cheese on top.
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13
Bake until browned and bubbling and the rice has absorbed the liquid, about 25 minutes; serve immediately.
