3/4 to 1 lb. zucchini unpeeled, thinly sliced
1/2 c. rice
1/2 c. chopped onion
1/4 c. minced parsley
1 c. clove garlic minced
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 c. boiling water
3 eggs beaten
3/4 c. milk
1 c. shredded cheese

In large saucepan mix zucchini, rice, onion, parsley, garlic, salt and pepper. Add water; cover and cook about 15 minutes on low heat until rice is done. Remove from heat. Combine beaten eggs, milk and cheese and stir into zucchini rice mixture. Pour into buttered 1 1/2 quart casserole. Cover and bake in preheated 350 degree oven for 25 minutes until golden and set.