Zucchini And Rice Bake

1. 1

   Coarsely grate zucchini into sieve set over bowl.

2. 2

   Squeeze and press squash down to extract liquid, which will collect in bowl. Simmer onion in 1/4 cup oil for about 5 minutes.

3. 3

   Add zucchini and garlic; toss a minute or two.

4. 4

   Stir in flour; cook another couple of minutes.

5. 5

   Measure zucchini juices.

6. 6

   Add enough milk to equal 1 1/2 cups.

7. 7

   Blend into squash mixture.

8. 8

   Add rice, thyme, salt, pepper and 3/4 cup Parmesan.

9. 9

   Pour into a buttered rectangular baking dish; sprinkle remaining 2 tablespoons each cheese and oil over top.

10. 10

    Bake at 425u00b0 for about 45 minutes, or until brown and bubbly and all liquid is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.