Zucchini (Courgette) and Rice Gratin

Total time: 55 minutes
The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin.  Try to find a quick-cooking brown rice or adjust the time accordingly.  I use 'Uncle Ben's' which is all I can get.  It looks like brown Basmati and cooks in 15 minutes. You could substitute regular Basmati if you prefer.

 Ingredients:

• 2 cups shredded zucchini (1 small - medium)
• 1/2 onion
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup plus 2 tbs (9oz, 270ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded cheese
• 1/3 cup (3oz, 90gr) plain or Greek yogurt
• 1 egg
• 1 tsp thyme
• 2 tsp olive oil, plus a bit for baking dish

 Instructions:

• Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan.  Cover and bring to a boil. 
• Reduce heat and simmer until done. 
• Shred zucchini using large holes on grater. 
• Chop the onion. 
• Heat oil in a medium skillet. 
• Add onion, sauté until tender. 
• Add zucchini and sauté until zucchini is tender, slightly translucent and dry. 
• Remove from heat and allow to cool slightly. 
• In large bowl whisk egg. 
• Add cheese, yogurt and thyme.  
• Add 1/2 of the zucchini/onion to the eggs and stir well. 
• Add the remaining zucchini along with the rice and 2 tbs chicken stock. 
• Stir well to mix and pour into a baking dish that has been coated with a bit of oil.  Bake in 350F (175C) oven for 30 minutes. 
• Remove and serve.