2 tbsp. butter
1 tbsp. vegetable oil
1 med. onion, chopped (1 c.)
5 c. shredded zucchini (scrubbed, not peeled), approx. 2 lbs.
1/2 c. uncooked long grain rice
1 c. Parmesan cheese
2 tsp. minced garlic
1 tbsp. flour
2 1/2 c. half and half (cream milk)
1 tsp. salt or salt to taste
Pepper to taste

Heat oven 425 degrees. Grease shallow baking dish (2 quart).

In large skillet, butter and oil until butter melts. Add onion; cook until tender. Add garlic and zucchini. Increase heat to medium high and stir 5 minutes until zucchini releases its own juices. Sprinkle with flour; stir until flour is absorbed.

Stir in half and half, rice and Parmesan cheese, salt and pepper. Stir well and remove from heat and pour into baking dish. Sprinkle remaining 1/4 cup of Parmesan cheese over mixture. Bake uncovered 30-35 minutes until brown or bubbly. Remove from oven and let stand 10 minutes so custard has time to set before serving.