Cheesy Zucchini and Rice Casserole

Bring 1 1/2 cups of water to a boil in a saucepan. Add the rice and bring it back to a boil. Lower the heat, cover, and cook until the rice becomes tender.

In the meantime, set a steamer insert into a saucepan, adding enough water to just touch the bottom of the steamer. Bring to a boil, then add whole zucchini. Cover and steam until tender, about 2 to 6 minutes. Transfer to a cutting board and allow to cool for a few minutes.

Preheat the broiler in your oven. Lightly grease a 9x13-inch baking dish. Slice two zucchini for garnish and set aside. Dice the rest of the zucchini.

In a Dutch oven, melt 1/4 cup of butter with oil over medium heat. Add the rice and diced zucchini, sautéing until golden brown, stirring frequently. Stir in the Parmesan and Cheddar cheeses until melted, then season with salt and pepper. Let it cool slightly, then mix in the eggs. Transfer the mixture into the prepared baking dish and top with a generous layer of breadcrumbs. Arrange the sliced zucchini on top and drizzle with the remaining 2 tablespoons of melted butter.

Place the casserole under the preheated broiler and cook until the top is golden brown and bubbly.