Julia and Sonya's Tian de Courgettes au Riz

Here's a recipe that's been adapted a few times and it's still the best zucchini dish I've ever eaten. The Brazilian student Jucellia loved it because of the rice. I loved it because of the cheese and milk. The recipe is from Julia Child's Mastering the Art of French Cooking. My friend Sonya made it for me on a recent trip to Bainbridge Island, which inspired me to try it.

Of course, I deleted unnecessary steps such as pre-cooking the rice. I also changed the annoying recipe measurements like 2 tablespoons of minced garlic to 2 cloves of garlic, grated; and two squares of frozen zucchini to 2 large fresh zucchini. We have it in the markets all year round so there's no need to resort to freezing it unless you have a garden excess.

Now to buy the perfect baking dish to make this in --- my motley collection just won't do.

Tian de Courgettes au Riz

Ingredients:
2 1/2 cups milk
2 tbsps. extra virgin olive oil
1 large onion, chopped small
2 cloves garlic, grated
2 medium to large fresh zucchini - about 8 to 10 cups
2 tbsps. flour
1/2 cup rice (I use Basmati for everything)
1 cup Parmesan cheese (I use a lot more - 1 1/2 cups), grated
1 tsp. sea or kosher salt
Freshly ground pepper

Instructions:
Put the milk into a bowl and put it in the microwave for 10 minutes to heat.
Meanwhile, heat a large saute pan on medium until the rim is hot to the touch.
Add olive oil and heat.
Add the onions and garlic and saute on lowered heat until soft but not browned.
Meanwhile, grate the zucchini and the cheese and hold on the side.
When the onions are soft, add the grated zucchini and stir and cook for 5 minutes.
Add the flour and cook another 2 minutes.
Add the hot milk, stir well, bring to a boil briefly, stirring frequently.
Remove the pan from the heat, stir in the uncooked rice and 3/4 cup cheese.
Put the mixture into a 9 x 5 inch baking dish about 1-1/2 inches deep.
Sprinkle with remaining cheese.
Either refrigerate for several hours or a day or put into a preheated 425 degree F. oven.
Put the baking dish into the top third of the oven.
Remove when bubbling and brown on top.