1-1/2 to 2 pounds small zucchini (about six), scrubbed, ends trimmed, and cut into ¼-inch slices
5 tablespoons olive oil, plus more to oil the baking dish
¼ cup raw rice
2 garlic cloves, crushed, peeled, and minced
2 sprigs fresh thyme, chopped
¼ cup chopped fresh parsley
1 very large onion, peeled, cut in half through the poles, then cut into thin slices
1/3 cup grated Parmesan cheese AND 1/3 cup grated Gruyere cheese
Salt and pepper
Preheat the oven to 375 degrees F. Bring 4 cups of water to a boil in a medium saucepan. Add the rice and a little salt, and cook for about 15-18 minutes, until tender. Drain and set aside, stirring occasionally to keep it from sticking together. When cool, stir in a tablespoon of olive oil. Meanwhile, salt and pepper the zucchini slices, then heat 2 tablespoons of the oil in a large skillet and cook them for at least 10 minutes, until they’re cooked and brown. Using a slotted spoon, transfer the zucchini to a plate and set aside. Add another 2 tablespoons of oil to the skillet and sauté the onions with the thyme and a little salt and pepper until soft and lightly browned, about 10 minutes, then add the garlic and cook for another couple of minutes.
Combine the zucchini, onions/garlic, rice, parsley, and cheese in a large bowl. Taste for seasoning, then add the eggs and mix well. Lightly oil a large, shallow baking dish, spread the zucchini mixture in, and bake for 10 minutes. Raise the oven temperature to 425 degrees F and bake another 10 minutes or so. The top should be browned and everything should look puffed and delicious. Serve hot, warm, or at room temperature.