2 1/2 - 3 lbs. zucchini
2 tsp. salt
3/4 c. Carolina long grain rice
1 1/2 c. onion, minced
1/4 c. butter or olive oil (or combine)
1 tbsp. garlic, minced
2 tbsp. flour
1 c. hot milk or cream
1 c. extracted zucchini juice
Parmesan cheese
Salt & pepper to taste

1. Wash and scrub zucchini with a stiff brush. If necessary, scrape to remove all sand. Grate zucchini into a colander set on a bowl, using a coarse blade. Stir salt into zucchini and set aside to rest.

2. Wash rice and drop it into 2 quarts of boiling water (salted). Cook for 5 minutes. Drain and set aside.

3. Squeeze juice out of the zucchini. Reserve at least 1 cup. Grease an oblong (9" x 13" x 1 1/2") casserole or a 12" round casserole with 1 tablespoon butter.

4. Heat 2 tablespoons butter or oil in a skillet. Add onions and cook until they are golden brown. Stir in garlic; cook for 1 minute and mix in zucchini. Stir and fry zucchini for about 5 minutes. Sprinkle flour and cook for 2 minutes. Add hot milk gradually and then zucchini juice. Simmer for 2 or 3 minutes until mixture is creamy.

5. Remove from heat. Stir in rice and 1/2 cup cheese. Taste and adjust seasoning with salt and pepper.

6. Spoon mixture into casserole. Sprinkle 1/4 cup cheese over the top. Bake for 45 minutes at 400 degrees. It should be browned on top. Yield: 8 to 10 servings.