One of the ways my husband is willing to eat the green monster, zucchini. This dish makes excellent use of the abundant and oft-reviled summer squash.
1 lb zucchini
1 tsp salt
0.5 cup white rice
0.5 yellow onion
2 tbsp olive oil
1 garlic clove
1 tbsp flour
1/3 cup Parmesan cheese
Wash the zucchini, cut the ends and shred it skin-on. Toss with salt and place in a colander over a bowl to drain for 30 minutes.
Squeeze out zucchini and collect the liquid.
Cook the onions on 1 tbsp olive oil until translucent. Brown slightly then add the grated, drained zucchini with the garlic. Cook for a few minutes, until zucchini is softened.
Sprinkle with flour, stir it in and cook for another two minutes.
Add 1.25 cup of the collected zucchini water and milk as necessary. Stir into mixture and bring back to a simmer. Mix in rice and half of the cheese. Pour into baking dish and sprinkle with remaining cheese. Drizzle with remaining 1 tbsp of olive oil.
Heat oven to 425F. Bake dish in the upper part of the oven until browned on top, about 20-30 minutes. The rice will absorb all the liquid.