In a teapot, brew green pekoe tea leaves in 4 c. of boiling water. Let stand for 7-10 min., or until strong but not bitter.

While tea is brewing, heat oil in a pot on the stove. Add onion and garlic. Sautee onion and garlic until they are tender and release a strong fragrance. With a slotted spoon remove them from the oil and discard (or reserve for another purpose). Add rice to the oil. Stir to coat rice. With heat on medium, add 1/2 c. of tea. Stir tea and rice until almost all of the tea is absorbed. Add tea 1/2 c. at a time, stirring until it is absorbed. When rice is al dente there should be 1/2 c. of tea left. Stir zucchini into the rice and add the last of the tea. Stir until thick and creamy. Add salt and pepper if desired.

Prep time: 10 min. Total time: 40 min.