Baked zucchini rice

Baked zucchini rice // Kolokythorizo sto fourno. Don’t let zucchini season pass by without trying this recipe! I developed this with the flavors of kolokythokeftedes (zucchini fritters) in mind, but wanted to make something that used a ton of zucchini as a main course. The result was better than expected and the whole family loved it!
I think you could skip the cheese to keep this dish vegan, but I’ve gotta say—the cheese adds so much to the dish, so try it if you can!

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#RECIPE:
3 tbsp olive oil
5 green onions, chopped
3 cups grated zucchini (2-3 zucchini)
1 1/2 cups medium-grain rice
3 1/4 cups water
1 1/2 cups grated cheese, like kefalograviera
salt and pepper
2-3 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
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In a large ovenproof pan, sauté green onions in olive oil over medium high heat until softened. Add zucchini and cook until dry and just starting to take color, 5-10 minutes. Add rice and stir to coat in oil, and cook for 1 minute. Pour in water. Bring to a simmer, then stir in 1 cup of the cheese, and season to taste with salt and pepper. Taste the cooking liquid at this point; it should taste just a little saltier than you want the finished dish to be. Stir in the herbs, then sprinkle the remaining 1/2 cup of grated cheese over top. Transfer to a preheated 350 F (180 C) oven without disturbing the rice so the cheese forms a nice crust on top. Bake for 20 minutes, till rice is just tender. Allow to rest 5 minutes before serving.
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I used Kefalograviera, a sheep’s milk cheese from Greece. Other cheeses that would work nicely include kasseri, or for a non-Greek cheese I would try Gruyere, Manchego or Ossau-Iraty.
Chopped fresh dill would be a yummy addition; I just didn’t have any!