Zucchini and Rice Casserole Recipe

• 1½ cups Water
• ½ cup White Rice (uncooked)
• 2 pounds Zucchini
• ¼ cup Butter
• ¼ cup Vegetable Oil
• ½ cup Parmesan Cheese (grated)
• ½ cup Cheddar Cheese (shredded)
• Salt (to taste)
• Pepper (to taste)
• 2 Eggs (beaten)
• 1 cup Bread Crumbs
• 2 tbsp Butter (melted)

• Pour water in a pan and bring it to a boil.
• Add rice and boil the water again.
• Reduce the heat to low and cover the pan. Cook rice till it turns tender.
• Grease a 9 x 13 inch baking dish.
• Preheat the oven’s broiler section.
• Chop the ends of zucchini and steam them till tender.
• Set aside two zucchini for garnishing and dice the rest.
• Place butter and oil in a saucepan and heat to melt the butter.
• Add rice and diced zucchini. Sauté well, till the zucchini turns golden, stirring frequently.
• Add in the Parmesan cheese, Cheddar cheese, salt and pepper.
• Remove from heat and stir in the beaten eggs.
• Pour the preparation into a greased baking dish.
• Slice the reserved zucchini for garnishing.
• Sprinkle the bread crumbs and sliced zucchini on top.
• Drizzle the melted butter over the mixture.
• Put the dish into the broiler and broil 6 inches away from heat, till it is lightly browned and bubbly.
• Serve hot.