Rice Zucchini and Cheese Gratin

Rice Zucchini and Cheese GratinServes 6This is from an old Julia Child recipe. Sometimes the classics are just too good!   3 pounds zucchini2 grated carrots (about 1 cup)2 teaspoons sea salt1 cup plain, uncooked white rice1 medium onion, minced (about 1 cup)5 tablespoons olive oil, divided3 large cloves garlic, mashed or finely minced3 tablespoons garbanzo bean flour or gluten free flour1 cup grated Parmesan cheese, divided in halfSalt and pepper3 tablespoons Butter for dish Wash zucchini and trim ends. Coarsely grate and place in a colander set over a bowl. Toss with salt. Let drain for 20 - 30 minutes.Squeeze all of the liquid out of the zucchini in handfuls. Blot dry on paper towels.Pour 3 cups zucchini water (add water as you do not have 3 cups) in small sauce pan. and bring to a boil. Add the rice and boil for 5 minutes in the zucchini water. Do not drain the rice, but set aside. Heat the olive oil in skillet; add onions and garlic and slowly cook until the onion is soft. Stir in the grated, dried zucchini and grated carrots. Toss well with onion mixture. Sprinkle in the flour and remove from heat. Add rice and liquid into the zucchini-onion mixture and all but 3 tablespoons cheese. Turn into a 3-quart baking dish. Sprinkle with reserved cheese and a few thin slices of butter. In a preheated oven to 425 degrees Farenheit. Bake in oven until bubbling and browned on top, about 25 to 30 minutes. The rice will absorb all the liquid. Serve immediately. (This freezes very well- freeze it unbaked, then defrost and bake 30 minutes)