1 1/2 c. water
1/2 tsp. salt
1/2 c. brown rice
1 sm. red onion, chopped (1/2 c.)
1 clove garlic, minced
1 tbsp. vegetable oil
4 yellow summer squash, diced
1/2 tsp. oregano
1/4 tsp. thyme
1/8 tsp. pepper
3 eggs, beaten
1/3 c. plus 2 tbsp. Parmesan cheese, divided

In a heavy saucepan, bring the water and salt to a boil. Add the rice. Lower the heat and simmer, covered, 45 minutes or until the rice is tender and liquid absorbed.

Meanwhile, in a large skillet, saute the onion and garlic in oil until softened. Add the squash and seasonings. Cook, stirring 5 minutes or until the squash is just tender. Remove from heat. Stir in the rice, beaten eggs and 1/3 cup Parmesan cheese. Turn the mixture into a greased 8 inch pie plate and sprinkle with the 2 tablespoons of cheese. Bake the pie at 350 degrees for 25-30 minutes or until set and browned.