This is one of my favorite things to make when there is a surplus of zucchini in the garden. It goes great with a tomato or tossed green salad and a good, crusty loaf of French bread.

Prep. time: 30 minutes Cooking time: 25 minutes Serves: 4

Ingredients
1 quart water
1/2 cup long-grain rice
1/4 cup olive oil
2 medium onions, sliced
1 1/2 pounds zucchini, thinly sliced or grated
2 eggs
1/2 cup Gruyere cheese, grated
1/2 cup parmesan cheese, grated
2-3 cloves garlic, finely chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt, freshly ground black pepper

Directions
1. Bring the water to the boil in a saucepan. Add the rice and cook gently for 15 minutes. Drain in a colander and then put in a bowl.

2. Meanwhile, heat 2 tablespoons of the oil over medium-low heat in a large frying pan. Add the onions and cook for about 20 minutes, stirring occasionally, until very soft. Add to the bowl.

3. Heat the remaining 2 tablespoons of oil in the frying pan and increase the heat to medium-high. Add the zucchini and cook for 10 to 12 minutes, until wilted. Add to the bowl with the rice.

4. Lightly whisk the eggs and add them to the bowl with 1/4 cup Gruyere cheese, 1/4 cup parmesan cheese, the garlic, parsley, and salt and pepper to taste.

5. Heat the oven to 375 degrees. Lightly butter an 8- by 10-inch baking dish. Turn the zucchini mixture into the baking dish and smooth the top. Sprinkle with the remaining cheese and bake for 15 minutes. Increase the oven heat to 450 degrees and continue baking for about 10 minutes more until the tian is lightly browned and set.