2 c. water
2/3 c. brown rice
1 tbsp. vegetable oil
1 carrot, sliced
1 green pepper, diced
1/2 tsp. thyme
3/4 c. shredded Mozzarella cheese
1/2 tsp. salt
1 onion, chopped
1 potato, unpeeled and diced
1 lb. zucchini, coarsely shredded
1/8 tsp. pepper
3 eggs, beaten

In a heavy saucepan, bring the water and salt to a boil. Add the rice; lower heat and simmer covered until the water is absorbed, about 45 minutes.

Meanwhile, in a small skillet, saute the onion in oil until tender. Place the potato and carrot in a saucepan. Cover with water. Boil, covered, until tender and then drain. In a large bowl, toss together all ingredients. Turn into a greased 2 quart casserole. Bake at 350 degrees for 1 hour or until browned on top and set.