I served this with my Italian Pot Roast at Christmas and it went deliciously well with it.
2 Tablespoons butter
1 Tablespoon vegetable oil
1 large onion chopped
2 teaspoons minced garlic
2 lbs zucchini shredded (5 cups)
1 Tablespoon all-purpose flour (I use Gluten Free)
1/2 cup uncooked rice
2 1/2 cups half and half
1 cup parmesan cheese
1 teaspoon salt or to taste
Pepper to taste
Heat oven to 425ºF. Grease a 1 1/2 – 2 quart shallow baking dish. In a skillet heat butter and oil until butter melts. Add onion and stir till tender over medium heat. Add garlic and zucchini and increase heat to medium high and stir until zucchini has released some of its juices.
Sprinkle with the flour and stir 1 minute longer or until flour is absorbed. Stir in half and half, rice, 3/4 cup cheese, and salt and pepper. Pour into prepared dish and sprinkle top with remaining 1/4 cup cheese.
Bake uncovered, 30-35 minutes until golden and bubbly. Remove from oven and let stand 10-20 minutes to settle.
Makes 8 servings
