Step 1 Preheat oven to 180°C. Grease and line a small loaf pan with baking paper, allowing a 2cm overhang, and set aside.
Step 2 Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes. Remove from heat. Stand, covered, for 3 minutes.
Step 3 Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 4 minutes or until soft. Transfer to a large bowl. Add zucchini, eggs, rice and 1/2 cup tasty cheese. Stir to combine.
Step 4 Spread mixture in prepared pan. Sprinkle with parmesan and remaining tasty cheese. Bake for 35 minutes or until golden brown. Serve plain, or with a side salad.
Recipe supplied by Healthy Food Guide reader, Lisa Denny (Picton, NSW)