Step 1

Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.

Step 2

Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.

Step 3

In a large skillet over medium heat, heat 3 tablespoons oil. Cook onions until translucent, 8-10 minutes. Raise heat and continue cooking until lightly browned.

Step 4

Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.

Step 5

Add rice mixture to zucchini along with 1/2 cup milk. Set aside 2 tablespoons of cheese and add remainder to zucchini mixture. Adjust seasoning as needed and stir to combine.

Step 6

Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.

Step 7

Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color. Enjoy!

Step 8

Note: Julia's original recipe calls for salting and draining the zucchini, and then adding the reserved liquid, as well as parboiling the rice. This is a simplified version, but it tastes just as wonderful!