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From: Nancy,.SanFran

Provencal Zucchini and Rice Kugel
From 1,000 Jewish Recipes by Faye Levy
IDG Books Worldwide
Source: Atlanta Journal-Constitution 10/5/00
Makes 6 servings

Kugels tend to be more comforting than flavor-packed, but this basil-scented Mediterranean variation is an exception.

2 cups water
1/3 cup long-grain rice
2 pounds zucchini -- cut in 1/4-inch
slices
3 tablespoons olive oil -- divided
2 large onions -- halved and sliced
thin
3 medium cloves garlic -- chopped
Salt and freshly ground pepper -- to taste
4 tablespoons freshly grated Parmesan cheese -- (4 to 6)
3 tablespoons chopped fresh basil
3 large eggs -- beaten

In medium saucepan, bring water to boil. Add pinch of salt and rice and boil, uncovered, for 12 minutes, or until just tender. Drain, rinse with lukewarm water and drain again well.

In another saucepan of boiling salted water, cook zucchini, uncovered, for 3 minutes or until just tender. Drain well. Chop coarsely.

Preheat oven to 350 degrees.

Heat 2 tablespoons oil in large skillet. Add onions and cook over medium-low heat, stirring often, 7 minutes or until soft but not brown. Add garlic; cook 30 seconds. Add zucchini, salt and pepper and cook, stirring, 2 minutes.

Oil 6-cup baking dish. Mix zucchini mixture with rice. Add cheese, basil, salt and pepper. Add eggs. Spoon into dish. Sprinkle with remaining tablespoon oil.

Bake 15 minutes or until set. Raise oven temperature to 400 degrees. Bake for 10 more minutes or until top browns lightly.