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1
In a medium saucepan, bring 2 cups water to a boil.
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2
Add the rice with 1/2 teaspoon salt.
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3
Cover, and simmer slowly for 15 to 20 minutes, or until the rice is cooked and the water absorbed.
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4
Bring a large pot of water to a boil.
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5
Add the zucchini and a little salt, and boil for 1 1/2 minutes.
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6
Using a pair of tongs, transfer the zucchini to an ice-water bath.
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7
You can also microwave the zucchini for 2 minutes instead of blanching it, if you prefer.
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8
Saute the onion and the pine nuts in 3 tablespoons of the oil in a saute pan over medium heat until the onion is translucent.
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9
Stir the spinach and the raisins into the onion and the pine nuts, cooking until the greens are wilted.
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10
Then stir in the cooked rice, mixing well.
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11
Preheat the oven to 400 degrees, and grease a 9-by-13-inch tian or other baking dish with another tablespoon of the olive oil.
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12
Spoon half the spinach mixture into the prepared baking pan.
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13
Then lay the zucchini in overlapping layers in the pan.
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14
Season with salt and pepper, and sprinkle half the cheese over the zucchini.
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15
Repeat, layering the remaining spinach and zucchini, ending with the cheese.
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16
Sprinkle with the bread crumbs or panko, and drizzle the remaining 2 tablespoons of olive oil over all.
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17
Bake in the oven for 20 to 25 minutes, or until the top is golden brown.
