Zucchini-Rice Casserole

Heat oven to 425°.

Grease a shallow 2-quart baking dish.

In a large skillet, heat butter and oil. Add onion and stir until tender. Add garlic and zucchini; stir 5 minutes.

Sprinkle with flour and stir 1 minute longer. Stir in half and half, rice, 3/4 cup cheese, salt and pepper.

Pour into dish and sprinkle remaining cheese over top. Bake, uncovered, 20 to 35 minutes. Remove from oven and let stand 10 to 20 minutes. The cooled, baked casserole can be tightly covered and refrigerated overnight or frozen.

Just thaw and bring to room temperature before reheating, covered, in a 375° oven for 15 minutes.