This delicious zucchini casserole is enhanced with the addition of quick-cooking brown rice. It is laced with shredded Cheddar cheese.
Combine 2 cups thinly sliced zucchini, 1/2 cup quick-cooking brown rice, 1/4 cup minced onion, 1/4 cup chopped parsley, 1 clove garlic, minced, 1/2 teaspoon salt and 3/4 cup water in saucepan. Heat to boiling, then reduce heat and simmer 15 minutes. Combine 3 beaten eggs with 1/2 cup milk and 1 cup shredded sharp Cheddar cheese. Stir into hot zucchini-rice mixture.
Turn ingredients into buttered 8-inch square baking pan. Bake at 350 degrees 30 minutes or until set. Makes 6 servings.