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Cook the rice in a pan of lightly salted boiling water for 20 minutes until tender. Drain well.
Lightly grease a 3 3/4 c. casserole with butter.
Melt the butter in a skillet. Cook the onion over low heat, stirring, for 2 minutes until soft. Add the garlic, zucchini and cook, stirring constantly, for an additional 5 minutes until the vegetables are soft.
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