Ingredients:

• 1 Giant zucchini from the garden

• 2 cups Rice (or however much fits in the pan)

• 3 cups Bouillon (or however much fits/needed)

• Few Tbs Cream

• Gruyere Cheese, grated

Directions:

• Preheat oven to 350F. Choose a pan that can fit the length of the zucchini, and the depth of the rice, and butter it well.

• Split the zucchini the long way, as evenly as possible. Scrape out the seedy center with a melon ball maker or spoon making two zucchini boats. If the seeds are tough, discard them. But, if the seeds and center flesh are soft, then chop it up and mix into the rice. This will make the rice lighter and fluffier.

• In the pan, spread out the rice. Lay the two zucchini “boats” on the rice, using the rice to make them sit flat. Put 2 or 3 tablespoon cream into each boat. Sprinkle generously the grated cheese over the zucchini boats, and some over the rice too.

• Pour the bouillon into the pan, being careful to not get any into the zucchini boats. The bouillon should come up over the rice.

• Carefully move the pan to the oven and bake 45min, or until the zucchini is easily pierced with a knife and soft, and the cheese is nicely browned.

Enjoy!

Variations & Tips:

• Mix an egg into the cream and then pour into the zucchini boats.

• Try a little curry mixed into the cream, or a little nutmeg grated over the top.

• Mix some sausage or bacon into the rice.

• Can substitute Gruyere with Cheddar

• Don’t worry too much about the proportion of rice and water; somehow the moisture of the zucchini compensates, and any excess just evaporates. If it is on the dry side, then the top layer of rice will be a little crunchy (and cheesy), which is nice too.