| 800 g | green zucchinis |
| 100 g | parboiled rice |
| 1 | onion |
| 2 cloves | garlic |
| 4 tbsp | olive oil |
| 1 | dried thyme |
| 200 ml | vegetable broth |
| 100 g | grated Parmesan cheese |
| pepper | |
| vegetable oil (for greasing) |
Preheat the oven to 200°C/390°F. Slice zucchini into thin discs. Finely dice the onion and mince the garlic.
Heat half of the olive oil in a frying pan over medium heat and cook the onions for approx. 5 min., or until soft. Add the garlic and thyme and cook for 1 - 2 min. Add vegetable broth and bring to a simmer. Then add the rice and cook for approx. 7 min., or until almost cooked through.
Grease a baking dish with some vegetable oil and make a layer of zucchini slices, letting them overlap slightly. Add a thin layer of the rice mixture on top and sprinkle with a thin layer of Parmesan. Repeat this process until all ingredients are used up. Season with pepper and finish with a layer of Parmesan. Drizzle with remaining olive oil and bake at 200°C/390°F for approx. 30 - 35 min., or until golden brown. Enjoy!
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