2 lbs. zucchini
1/4 c. plus 2 tbsp. olive oil
1 lg. onion, minced
2 tbsp. whole wheat flour
1 1/2 c. liquid (zucchini juice plus milk)
1 1/2 c. cooked brown rice
1/2 tsp. thyme
Salt and pepper to taste
3/4 c. plus 2 tbsp. grated Parmesan cheese

Coarsely grate zucchini into a sieve over a bowl. Squeeze and press squash down to extract liquid, which will collect in bowl. Simmer onion in 1/4 cup oil for 5 minutes. Add zucchini and garlic; toss a minute. Stir in flour and cook another couple of minutes. Measure zucchini juice and add enough milk to equal 1 1/2 cups. Blend into squash mixture and add rice, thyme, salt, pepper, and 3/4 cup Parmesan cheese. Pour into a buttered rectangular baking dish and sprinkle remaining 2 tablespoons each of cheese and oil over top. Bake at 425 degrees about 45 minutes or until brown and bubbly and all liquid is absorbed. Serves 4 as a main course.