Baked Rice and Zucchini Cakes

In a pot over low heat, saute the onion and garlic until they are translucent. Add the zucchini and increase the heat to medium. Continue cooking for a few minutes on medium heat until the zucchini softens.

Stir in the rice until all the grains are coated with the vegetable mixture and raise the heat to high. Add the water and bring to a boil. Then cover the pot and reduce the heat to low. Cook for approximately 20 minutes or until the rice is tender. Note that I used jasmine rice but follow package cooking directions for any other rice you prefer. Season to taste with salt and pepper and stir in all but two tablespoons of the Parmesan cheese.

Preheat oven to 400 F.

Spray two mini springform pans (mine are 1 3/4″ high x 4 1/2″ in diameter) with non-stick cooking spray and add half the rice mixture to each one. Top each with the remaining Parmesan cheese and bake at 400 F for approximately 30 minutes or until the top is a light golden brown. Then remove the pans from the oven and allow them to cool slightly. Then run a knife along the edges and carefully un-mold the rice cakes onto your plates.