Zucchini-Rice Casserole

Ingredients

• 2 Tbsp butter
• 1 Tbsp vegetable oil
• 1 large onion chopped 1 c
• 2 tsp minced garlic
• 2 lb zucchini scrubbed and shredded coarse not peeled
• 1 Tbsp flour
• 2 12 c half and half
• 12 c uncooked long grain white rice
• 1 c grated Parmesan cheese
• salt and pepper to taste

Directions

1. Heat oven to 425
2. Grease a shallow 1 12 to 2-quart baking dish
3. In a large skillet heat butter and oil
4. Add onion cook until tender
5. Add garlic and zucchini increase heat to medium-high and stir 5 minutes
6. Sprinkle with flour and stir 1 minute longer until flour is absorbed
7. Stir in half and half rice 34 cup cheese and the salt and pepper
8. Pour into prepared dish sprinkle remaining 14 cup cheese over top
9. Bake uncovered 30 to 35 minutes until golden and bubbly
10. Remove from oven and let stand 10 to 20 minutes so custard has time to set before serving
11. Makes 12 servings