Instructions: Heat oven to 425. Pam spray a shallow 2 qt baking dish.

In a large skillet heat butter and olive oil. Add onion, cook over medium heat until tender. Add garlic and zucchini, increase heat to medium high and stir 5 minutes until zucchini has released some of its juices. Sprinkle w/the dry soup and stir 1 minute longer until soup is absorbed. Stir in cream, rice, 3/4 cup of Parmesan, goat or cream cheese, pepper to taste. Stir in Prosciutto.

Pour into prepared dish, sprinkle remaining 1/2 Parmesan over top. Bake uncovered 30 to 35 minutes, until golden and bubbly. Remove from oven and let stand 10 or 15 minutes to allow custard to set.

The baked and cooled casserole can be covered and refrigerated overnight or frozen. Thaw and bring to room temp. Reheat covered, in 375 oven for 15 minutes.

Good hot or room temp.

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