This is a twist on an old school Julia Child recipe. I have lightened up her recipe significantly and simplified the process. I loved the end result. This would be a great way to use up day old leftover rice.

To make this #dinnerdoneby9am I fully assemble the casserole and top with parmesan in the morning, refrigerate all day and bake just prior to serving.

-1/2 cup heavy cream
-1 tsp salt
-1/2 tsp pepper
-1 tsp dried thyme
-2 cloves garlic, minced
-6 zucchini, shredded (I used a food processor)
-1 cup cooked rice
-3/4 cup shredded parmesan cheese, divided use

In a medium bowl, whisk together cream, salt, pepper, thyme and garlic. Stir in shredded zucchini, rice and 1/2 cup parmesan cheese. Pour into a greased, medium sized casserole dish and top with remaining 1/4 cup parmesan. Bake at 350 for 20-30 minutes, until cheese on top has browned. Sprinkle with parsley if desired and serve immediately.