Zucchini Rice Casserole
Makes 6 servings

½ c. melted butter
3 lg. onions, coarsely chopped
¼ tsp. oregano (dried)
Bay leaf
1 tsp. salt
½ tsp. thyme
Freshly ground black pepper
1 ½ lb. small zucchini
1 c. long grain rice
1 c. chicken stock or canned broth

Slice zucchini into ½-inch slices. Using a covered casserole dish, cook onions in butter until soft. Season with oregano,
bay leaf, salt, pepper and thyme. Combine with remaining ingredients an bring to a boil. Then place in preheated 400
degree oven, cover and bake for 20 minutes, or until the liquid is absorbed.