A nice, easy side or simple lunch paired with a salad or some protein
6 zucchini, scrubbed, unpeeled, chopped3 Tbs olive oil
1 onion, minced
2/3 cup cooked rice (I like brown rice for this recipe, but whatever you have, including leftover takeout rice would work)
1/2 cup grated Gruyere or Parmesan
1/2 cup chopped parsley
1 egg, beaten
salt, freshly ground black pepper
2 Tbs breadcrumbs
Preheat oven to 375 and oil a baking dish. Set aside
Heat 2 Tbs olive oil in a large frypan or saute pan over medium-low heat and cook the onion until softened and translucent. Adjust the heat so it does not brown.
Add the zucchini and cook for 10 minutes or so over low heat, stirring occasionally. Remove from heat and let cool a little.
In a bowl, mix together the rice, cheese, parsley, egg, a pinch of salt, and black pepper to taste. Add zucchini and onion mixture to the bowl and combine. Spread contents of the bowl into the oiled baking dish, sprinkle with breadcrumbs and remaining Tbs of olive oil, then bake about 20 minutes.
Nice variations: Top with sliced tomatoes and/or extra cheese or chopped herbs and olive oil instead of the breadcrumbs. For the not faint of heart, anchovies soaked in milk also make a nice topping, especially when arranged in a lattice pattern.