Ingredients :
    3 cups rice
    3 large zucchini, chopped
    3 tablespoons butter
    1 tablespoon vegetable oil
    1 large onion, finely chopped
    2 tablespoons garlic, finely chopped
    1 bouillon cube
    2 cups heavy cream, approximately
    9 oz (200 g) mozzarella cheese, shredded
    1/3 cup grated parmesan cheese


Heat oil with butter in a large saucepan and add onion. Sauté onion for 1 minute and add garlic. Continue cooking, stirring occasionally, until onion and garlic are soft. Add bouillon cube and chopped zucchini. Stir and cook. Season with salt and pepper.

Stir in rice and pour enough water to cover. Lower heat, cover pan and cook until rice is just done.

Once rice is cooked, cool completely.

Combine with heavy cream and half of the mozzarella cheese. Correct seasoning. Transfer rice to a previously buttered oven proof serving dish. Sprinkle remaining mozzarella cheese and parmesan cheese.

Heat in oven 350°F (180°C) before serving.

Serve immediately.
        6 – 8 servings