Recipe: Baked Zucchini and Rice

Baked Zucchini and Rice
rec.food.recipes/Meg Fortino (2002)
Servings: 6

1/2 cup rice -- cooked
2 lbs zucchini
1 tbsp salt
1/4 cup olive oil
1 small onion -- minced
2 eggs -- beaten
2/3 cup Swiss cheese -- grated
1/3 cup parsley -- chopped
1 tsp thyme
salt and pepper -- to taste
2 tbsp fresh breadcrumbs

Cook the rice in plenty of boiling water until it is soft but not mushy. Drain and reserve.

Trim the zucchini and shred it. Place in a colander and sprinkle with salt. Mix well and place over a bowl or in the sink. Let stand for 15-30 minutes. Drain well and squeeze dry.

Preheat the oven to 350.

Heat 3 Tbsp of the olive oil in a large frying pan. Cook the onion and zucchini over low heat, stirring frequently for 5-10 minutes, or until the mixture turns golden.

Turn the zucchini and rice into a large bowl. Add the eggs, cheese, parsley, and thyme. Season to taste. Mix well.

Turn the mixture into a greased 8x10" baking dish and smooth out the top.

Sprinkle with the breadcrumbs.

Drizzle with the remaining olive oil. Bake for about 25 minutes or until top is golden and firm.

Serve as a first course, or as an accompaniment to meat. Serve hot or lukewarm.